Growing up in the south, my grandmother made fresh corn cakes with almost every meal. The lightly fried little nuggets were perfect with every meal – especially in the winter.  Whether it was a delicious hearty stew or a light soup, these half-dollar sized cakes were the perfect side.   When I moved to Nashville, I was fortunate to be able to dine at the legendary Jimmy Kelly Restaurant –  glorious mansion in the heart of Music City – and a restaurant which continues to be the standard by which all American steakhouses are measured. To my delight, out came a plate of mini corn cakes – a beautiful reminder of my happiest days with my grandparents.


I wanted to recreate these little guys, so I did some research and combined several recipes to create these little gems.  Of course, my friend, Sue Paist, added a little sweetness with some warm honey at the end.  Enjoy these little guys!  I hope they make you smile as much as they do me.


Mini Corn Cakes with Chives & Honey




1 cup fine yellow cornmeal
1/2 cup stone-ground cornmeal
1/2 cup all-purpose gluten free 1:1 flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of Kosher salt
1 3/4 cups buttermilk, shaken
6 tablespoons (3/4 stick) unsalted butter, melted
2 extra-large eggs
1/2 teaspoon Sriracha
3 cups fresh corn kernels off the cob (3 large or 4 medium ears)
3 tablespoons minced fresh chives, plus extra for serving
1/2 c grapeseed oil
Honey for drizzling




Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.


In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and mix into the dry ingredients with a rubber spatula until moistened.


Heat the grapeseed oil until hot in a sauté pan. Drop 1/4-cup measures of batter into the pan.  Do not crowd them.  (They do expand.)  Press each pancake very lightly with a small metal spatula. Cook for 3 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more oil, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.  Plate them up and then drizzle with warmed honey.