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Brown Rice and Corn Cakes

Brown Rice and Corn Cakes

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Krysie

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

sueb
6
4/11/2012

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

Coolfire
3
5/19/2013

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 time around added about a quarter cup of Parmesan cheese and used corn right off the cob that I had roasted first. Even better. Highly recommended recipe.

MrsAdams
2
12/22/2013

Taste awesome with sriracha :-)