Sly Fox Corn Cakes

In-Season Spring Recipes Corn

Chef/owner Sherry Pocknett, Sly Fox Den Too, Charlestown

These savory corn cakes make use of corn, cornmeal and cranberries, just some of the many Indigenous foods we highlight on the menu at Sly Fox Den Too. They’re a favorite with diners and we serve them year-round. They’re especially delicious served with cranberry chutney, jam or relish on the side.

Photography By Joshua Behan | March 08, 2022

Ingredients

SERVINGS: 6 large corn cakes (or 12 smaller cakes)

2 cups stone-ground cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon salt
1 teaspoon ground pepper
1 cup dried cranberries
1 cup chopped green onion
1 cup shucked fresh corn kernels (if out of season, use frozen corn)
Neutral cooking oil for frying
1 cup cranberry chutney, jam or relish for serving (optional)

Preparation

Mix all ingredients (except the oil) together in a medium mixing bowl. Add 1 cup water and stir. Add more water until the batter resembles a thick pancake batter, adding no more than 1 additional cup. Heat 1 tablespoon oil in a cast-iron skillet over medium heat. Ladle in batter to form cakes and fry until golden brown, flipping halfway through. Serve with cranberry chutney on the side.