For a richer flavor, try using cream instead of skim milk. Wild rice makes an excellent substitute for brown rice when serving at a more formal dinner. These cakes can be made ahead and reheated in a warm oven or skillet. Be sure not to overcrowd the pan when reheating, or they will steam instead of crisping up. A dollop of sour cream or a sprinkle of cotija cheese makes a delicious topping. For a more savory flavor profile, add a pinch of cayenne pepper to the flour mixture.
Brown Rice and Corn Cakes
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS72
These delightful Brown Rice and Corn Cakes offer a comforting, subtly sweet counterpoint to savory dishes. A versatile side, equally at home at a casual family meal or a more elevated dinner setting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol62 mg
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Fiber6 g
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Protein10 g
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Saturated Fat1 g
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Sodium620 mg
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Sugar6 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, gently combine the drained sweet corn, cooled brown rice, skim milk, beaten eggs, and chopped fresh chives. (5 minutes)
02
StepIn a separate bowl, whisk together the whole wheat flour, baking powder, ground nutmeg, salt, and freshly ground black pepper. (2 minutes)
03
StepGradually add the flour mixture to the corn mixture, stirring until just combined. Be careful not to overmix. (3 minutes)
04
StepHeat the olive oil in a large skillet or on a griddle over medium heat until shimmering. (2 minutes)
05
StepUsing a 1/4-cup measure, scoop portions of the corn mixture onto the heated surface, leaving space between each cake. (3 minutes)
06
StepCook for 3 to 4 minutes per side, or until golden brown and cooked through. Adjust heat as necessary to prevent burning. (8 minutes)
07
StepServe immediately and enjoy!
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RECIPE REVIEWS
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Nathanael Champlin
Jun 29, 2025Next time I will try adding some chopped jalapenos to make them spicy.
Jacquelyn Pacocha
Jun 29, 2025I found the batter a little dry, so I added an extra splash of milk. They turned out perfectly!
Kendall Turner
Feb 17, 2025My kids are picky eaters, but they devoured these! I appreciate that they're relatively healthy too.
Foster Mann
Feb 2, 2025These cakes were a hit at my potluck! Everyone loved the subtle sweetness of the corn paired with the nutty brown rice.
Marley Dooley
Dec 28, 2024A delightful and unexpected side dish! Thank you for sharing!
Carolina Mosciski
Nov 15, 2024I love that this recipe uses simple ingredients that I usually have on hand.
Kim Bernier
Sep 25, 2024These are so easy to make and so versatile. I've served them with grilled chicken, fish, and even as a side for breakfast with eggs.
Walker Stoltenberg
Sep 21, 2024I added a little shredded cheddar cheese to the batter and it was amazing!
Nick Yundt
Sep 14, 2024Great recipe! Easy to follow and the cakes are delicious. I will definitely make these again.
Kelsie Connelly
Aug 20, 2024I substituted wild rice as suggested, and it added a lovely earthy flavor. Definitely making these again for Thanksgiving!