Brown Rice and Corn Cakes

Brown Rice and Corn Cakes

Krysie 0

"A delicious and different side dish that goes with any meat. It works equally well for a family supper or a special dinner. Wild rice can be substituted for brown rice for a more formal dinner."


30 m servings 285 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine corn, rice, milk, eggs, and chives in a large bowl.
  2. Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
  3. Stir flour mixture into corn mixture until well combined.
  4. Heat olive oil on a griddle or a large skillet over medium heat.
  5. Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.
  • profile image

Your rating



  1. 14 Ratings


I used chopped onions instead of chives, and soy milk instead of cow's milk. Great tasting breakfast instead of pancakes!

About as good as it gets. The taste is spectacular, they're filling, they're cheap to make, and they're really healthy for you. The first time I made exactly according the the recipe. Second...

I made this on a whim after trying to figure out what to do with a ton of brown rice I had. They were delicious! I didn't have chives, so I used chopped onion as the other reviewer suggested. I ...

Taste awesome with sriracha :-)

Rather bland, I liked the over all taste but I might experiment with some spices later on. I used frozen corn, that is what we had, and soymilk.

Goes great with stuffed chicken or grilled salmon yum!

I was really looking forward to these, but we all found them fairly bland. I wish I had used fresh off the cob corn, as I think that would have added flavor.

I changed this recipe up by adding a little honey (a few table spoons) to the mix and served the cakes with pure maple syrup. Instead of olive oil, I used Pam no-calorie, no fat, non-stick spra...

These are delicious and easy to make. I did not change a thing and will definitely make these again.