This recipe is from my sister, Elizabeth. It's quick and a time saver for busy afternoons or nights & a great alternative to takeout or meat. So with only a minor change or 2, here is her recipe for Corn Cakes. At the bottom of the recipe, I share substitution tips to make the recipe dairy/vegan or gluten free.
1/4 cup milk (1 extra tbsp, if mixture is a little dry)
1 tbsp vegetable oil
In a bowl stir together flour, baking powder, salt, thyme & pepper.
In a small bowl whisk together egg & milk.
Pour over flour mixture.
Add corn, onion & cheese.
Mixing just until combined.
Heat a large skillet over medium-high heat.
Spoon batter into skillet to make 4 cakes.
Cook for about 2 minutes per side, or until golden brown, on both sides & set (not wobbly).
Repeat with remaining batter.
Turn down heat if corn cakes are cooking too fast or pan starts to smokes.
Serve hot or at room temperature.
Use your favourite dried herb if you do not like or have thyme on hand.
Easily replace all-purpose flour with all-purpose gluten free flour. The corn cakes may be a little more delicate but they should not fall apart.
Substitute crushed chili flakes for black pepper, for a little more kick!
You can use unflavoured dairy free milk, instead of cows milk. Like almond or soy beverage.
You can use canned but drained corn, or frozen but defrosted corn.
Replace cows milk cheese, with a dairy free or nut cheese, but make sure you can shred it.
Whole egg can be replace with flax seed gel. (1 tbsp ground flax seed, mixed with 2.5 tbsp of hot water. Mix. Set aside. When cool, you should have your goopy faux whole egg. No need to strain, the fibre is good for you.