The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Combined Tips and HInts 🌄 💤 ⏳
Comeback Sauce 🌄 💤
Compound Butters 🌄 💤 ⏳
Confetti Chicken And Avocado Enchiladas 🌄 💤 ⏳
Confetti Chicken Big Bowl 🌄 💤 ⏳
Confetti Corn Cakes 🌄 💤 ⏳
Cookie Cutter Cookies 🌄 💤
🖨 🖨
Confetti Corn Cakes
Confetti Corn Cakes
{Serving suggestion only*}
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These colorful Confetti Corn Cakes deliver bright flavor in every bite! Yellow cornmeal creates a tender base studded with sweet corn kernels, red bell pepper, and green scallions. The hint of basil adds unexpected herbal notes to these versatile cakes. Serve as appetizers with a dollop of sour cream, top with smoked salmon for elegant starters, or enjoy as a flavorful side dish. Quick to prepare and impressive to serve, these corn cakes bring vibrant color and texture to any meal!
No Jump Zone
Ingredients
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 T sugar
3/4 tsp salt
1/2 tsp dried basil
1/4 tsp baking soda
1/4 tsp ground pepper

(continued in the next column ↗️)

2 large eggs, lightly beaten
1 1/3 cups fat-free buttermilk
1 (7 oz) can whole kernel corn, drained
1/3 cup chopped red bell pepper
2 scallions, finely chopped
1 cup fat-free sour cream
Directions
  • In a large bowl, combine the cornmeal, flour, sugar, salt, basil, baking soda and pepper.
  • In another bowl, combine eggs and buttermilk.
  • Stir egg mixture into cornmeal mixture until just blended.
  • Stir in the corn, bell pepper, and scallions.
  • Spray a nonstick skillet or griddle with nonstick spray; set over medium heat until a drop of water sizzles.
  • Pour the batter by 1/4 cup measures into the skillet.
  • Cook just until bubbles begin to appear at the edges of the corn cakes, 2-3 minutes.
  • Flip and cook 2 minutes longer.
  • Repeat with the remaining batter, making a total of 12 corn cakes.
  • For appetizers, make 1-inch cakes and top with dollop of sour cream.
  • Can also top with sour cream, smoked salmon, onions and capers.
  • Serve with sour cream.
 
Servings\Yield
Makes 6 servings
Nutrition Facts
Nutrition Per Serving - Calories: 190; Total Fat: 2g (Saturated Fat: 0.5g); Cholesterol: 70mg; Sodium: 410mg; Total Carbohydrates: 36g (Dietary Fiber: 2g, Sugars: 7g); Protein: 9g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Going out on a limb here, but I think you should serve this with sour cream. 😂😂😂😂😂😂
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: appetizers, corn
🗂️ Categories: 🥨 Apps & Snacks, 🧒 Foods Kids Love, 🌮 Mexican Food, 🍅 Veggies
📚 Collections: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Confetti Corn Cakes was added on August 15, 2007 and last updated on September 13, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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