Italian Parmesan Corncakes
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Italian Parmesan Corn Cakes

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I've found that when I serve my kids anything in the form of a pancake, whether it’s sweet or savory, it's generally quite popular with them. There's something about letting kids eat food with their hands that, in my experience, makes mealtime more fun for them. Considering how powerful our sense of touch is, getting to hold your food in your hands can really heighten the eating experience. It may not exactly be great kitchen table etiquette to eat with your mitts, but once in a while it sure is fun.

These Italian Parmesan Corncakes have a crunchy texture from the cornmeal and a savory flavor from the Parmesan. Dipping them in a side of marinara sauce just brings it all together and really makes them hit the spot. Originally I had planned to cut up the corncakes for the kids, but before I could get to their plates with my fork and knife, they were already in their hands and mouths — my pancake theory proven yet again. But whether it's the novel shape that makes them so appealing to little ones or simply how delicious they smell coming out of the skillet, these corncakes are just plain ol’ delicious!

Italian Parmesan Corn Cakes  (Serves 4)

  • Prep Time: 12 mins,
  • Cook Time: 8 mins,
  • Rating:
    Rate this recipe
I've found that when I serve my kids anything in the form of a pancake, whether it’s sweet or savory, it's generally quite popular with them. There's something about letting kids eat food with their hands that, in my experience, makes mealtime more...

Ingredients

  • 1 cup cornmeal
  • 1/3 cup parmesan cheese, grated
  • 1 teaspoon dried italian herbs
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 large egg
  • 3/4 cup milk
  • 2 tablespoons canola or vegetable oil
  • additional oil for cooking

Preparation

  1. 1. In a bowl, combine the first six ingredients.
  2. 2. In a separate bowl, whisk the egg, milk and oil.
  3. 3. Slowly combine the dry ingredients with the wet and allow the batter to rest for 10 minutes.
  4. 4. After resting, pour 1 tbsp of oil in a large skillet over medium heat.
  5. 5. Place 1 tbsp of the cornmeal batter in the skillet (making as many corncakes as possible) and cook for 2 minutes on each side or until golden.
  6. 6. Continue to make the rest of the cakes.
  7. 7. Serve with marinara sauce on the side for dipping.

Accompaniments: marinara or tomato sauce

Italian Parmesan Corn Cakes

Nutrition Information

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Comments






  1. Pingback: Parmesan Pancakes - FD Foods

  2. Dina

    April 19, 2014 at 11:41 am

    Loved these! I’m thinking these would be great for a play date with a lot of kids. Thanks!

  3. Areny

    February 3, 2014 at 7:38 am

    I have to say, I totally diaserge with your assessment of the Banana Butter Scotch cake. I would honestly say, this would be listed in my top 3 of the layered cakes most likely number one. Well, that is until we break out the next chocolate cake. When is that going to be again?!

  4. Meredith S.

    March 8, 2012 at 12:34 am

    I have 3 picky eaters in my house (including the hubby) and each of them dislike different things. This was a HUGE HIT for us all! My 6 y.o. daughter ate 4 and my 4 y.o. daughter ate 2. These were tasty and super easy to make. Might I add that they came together quickly and were great for a busy weeknight!

  5. Naomi G.

    January 22, 2012 at 6:42 pm

    My son is 15 months and going through a picky stage. Gobbled these up! I made half the batch with some ground up chick peas and an extra splash of oil for moisture, and those are perfect too.

  6. Commission Inferno Reviewed

    December 11, 2011 at 6:10 pm

    We are a group of volunteers and starting a new scheme in our community. Your website offered us with valuable information to paintings on. You have done a formidable job and our entire neighborhood will likely be grateful to you.

  7. Commission Inferno Review

    November 22, 2011 at 10:30 am

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  8. Nelzay

    November 21, 2011 at 10:57 pm

    This is a twist of a latin Arepas. I mixed it with sweet corn cream and they were very good. Perfect for those days when creativity is away..

  9. Martha

    July 8, 2011 at 7:38 pm

    Just tried these tonight. My son just turned 4 this week, and he ate most of one. I’ll consider that a hit. We served ours marinara for dipping and green beans cooked in a little olive oil and italian seasonings. I like the other comment that mentioned serving it with a bean soup. I may try that in cooler weather.
    I just found your site through a Cool Mom Picks email, and I’m so glad I did! My son’s older than I guess your original target audience is/was, but he’s so picky and these all look like great recipes.

  10. Missy

    July 6, 2011 at 4:12 pm

    I’m making these tonight to go with our meatloaf. I just found the recipe and have just enough time before dinner to make them. Hoping they’ll go over well with my kids! Thanks for the recipe!

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    • Missy

      July 6, 2011 at 5:07 pm

      These were awesome! I tried one without the marinara and thought it was good. But then I dipped it into the marinara…WOW!!! What a great snack this will be! My kids each ate 1/2 of one, but they were more interested in the green beans and cooked apples on their plates…go figure! :). Thanks again for this recipe!

  11. Pingback: KJ In the Kitchen – Corncakes!

  12. Coralee

    May 7, 2011 at 9:20 pm

    These were great, I omitted the salt and sugar, and added some garlic powder. I was surprised when even my 1 yr old, who is very picky about texture, gobbled these up. Thanks for this delicious recipe, I will be making these again.

  13. Meredith (Bird)

    April 27, 2011 at 8:02 am

    thought you might want to label these gluten free for the gf community to find on your site :) they look wonderful, i’m making them today

    • Meredith (Bird)

      April 27, 2011 at 10:28 am

      these turned out perfect! thank you catherine for this wonderful recipe and I got my son who’s got sensory issues and is on the Autism spectrum to eat them too! hooray! I don’t see a cookbook on your site, are you coming out with one?

  14. Dana

    April 18, 2011 at 12:15 pm

    My 2 1/2 year old loved these! I added a little garlic powder to the batter after making hers. It adds a little more flavor for my taste.

  15. zaee

    April 16, 2011 at 4:28 am

    delicious! i have some unused batter. how long will it stay in the fridge?

    • Whitney

      April 16, 2011 at 10:38 am

      I haven’t tried freezing them, but since they’re so similar to pancakes I would make up the rest and freeze them between sheets of wax or parchment paper. Whenever I make pancakes I cook up a double batch and freeze half. Then I can pop them in the toaster in the morning and my kids have fresh pancakes and I don’t have to do any work. I would think these would work similarly.

      • zaee

        April 27, 2011 at 9:32 am

        thanks!
        i left the batter in the fridge for 2 days and used it to make a fresh batch and it was still as good. i might just make some and freeze next time.

  16. Mya

    April 14, 2011 at 7:01 am

    These were great! Thanks for a great gluten free recipe!

  17. mirella

    April 12, 2011 at 12:31 pm

    what would you serve these with? i try to always give my kids a protein, veggie and starch at dinnertime. not sure what to pair this with but they sound delicious!

    • Jamie

      May 22, 2011 at 3:38 pm

      Spaghetti and meatballs. I am using these in place of garlic bread..

  18. Kelly B

    April 11, 2011 at 10:31 pm

    Looks SOOOO yummy!

    • Sol

      February 2, 2014 at 7:45 am

      Litvinenko’s superior heltah is what enabled him to stay alive long enough to talk to reporters, who then publicized his case. This is what I explained in clear terms in my post which clarified the issue of why it is that the general public is aware of his murder. To reiterate, had Litvinenko died a quick death, the details of his assassination, though they would (most likely, but not assuredly, as deaths from cancer are not ordinarily followed by autopsies) have been investigated, would not have received much, if any, publicity. Again, I made this clear in my previous post, and now that I’ve repeated it, I hope you are able to grasp the concept.As for the conjectures about how it was that the Kremlin was caught essentially red-handed assassinating a British citizen on British soil, well, conjecture is conjecture, rumination and nothing more.It is plausible that a message was being sent to others, in the most public of ways, not to publicize the crimes of the Kremlin. This would not, after all, be the first time something of this type has been done by the rulers of Russia.It is plausible that a message was being sent to the West that the next terrorist attacks are to be nuclear.It is plausible that Litvinenko’s death was meant to appear to have been from natural causes, that detection of the polonium-210 was not thought to have been likely or even possible by the assassins because they thought he would die much quicker than he did.It is plausible that, given the position of strength (a fact which I will not go into in this post for the reason that it would require, in effect, that I teach you a great deal about the subjects of Russian strategic superiority, strategy, tactics, and other things which I don’t have the time to go into right now) that Russia commands, Russia did not care whether they were caught in the act or not. In other words, Russia is now in a position in which its leaders no longer have to rely on deception, and is free to begin openly bullying the world the same way it does its own population.You and certain others here may scoff at the things I have revealed, either because you are in denial, or because you wish to maintain the grand fiction, but to others what I’ve said will be a revelation, and they will begin their own inquiry. They will begin to wonder if they were deceived, if Reagan, Thatcher, and all of the West was deceived. And if they dig a little, they will know that they were, and they will wonder why it is that you are carrying water for murderers.Litvinenko was killed because he exposed the fact, in great and convincing detail, that FSB agents, acting on orders from the Kremlin, blew up apartment buildings in Moscow and other cities in order to start two Chechen wars, so that fictional democracy in Russia would bring to power the one of their own, Vladimir Putin.Your denials ring hollow.

  19. Catherine

    April 11, 2011 at 8:59 pm

    I made these tonight for my son and he ate 1 out of 2 cakes. I consider this a success :-) I used goat dry jack cheese in place of parm cheese.

  20. cristina

    April 11, 2011 at 6:05 pm

    i make similar ones ,i am usually adding fresh corn kernels to them

  21. Lucy

    April 11, 2011 at 2:21 pm

    i would like to use egg whites instead of the whole egg so there won’t be such a prominent egg flavor. How many egg whites would I use?

  22. pineymom2

    April 11, 2011 at 2:17 pm

    Could you use polenta instead of cornmeal?

  23. Carmen Smith

    April 11, 2011 at 1:50 pm

    This sounds scrumptious….I will give it a try for sure!

  24. Pingback: Make Italian Parmesan Corn Cakes | Frugal Fun - Crafts for Kids - Dollar Store Mom

  25. Kate'sMom

    April 11, 2011 at 9:30 am

    My daughter has an egg allergy which has unfortunately limited our pancake eating. Any suggestions for tweaks to the recipe to eliminate the egg and still make it fluffy and taste good?

    • Whitney

      April 16, 2011 at 10:47 am

      We have egg allergies too, and since this recipe calls for just one egg, you might be able to replace it with a combo of oil, water and baking powder. I’ve seen several variations, but two common replacement ratios for one egg are:

      2 and 1/2 TBL water
      2 and 1/2 TBL oil
      1 and 1/2 TBL baking powder

      OR

      2 TBL water
      1 TBL oil
      2 tsp baking powder

      I’m not sure which would work better in the recipe. You might have to experiment. Mix the oil water and baking powder together seperately and stir until it fizzes. Add it as the last ingredient, stir, and start using the batter immediately. The mixture loses its rising ability rather quickly so you can’t store unused batter. Hope this helps!

    • Megan

      April 11, 2011 at 9:59 pm

      Katesmom:

      This is a vegan pancake recipe that I use all the time, and it’s easy, light, and fluffy. I am sure you could tweak it and add some berries, vanilla, cinnamon, or whatever your kids like. I have made these at least a dozen times, and they are always yummy!

      http://www.food.com/recipe/5-minute-vegan-pancakes-132263

    • ParkSlopeMom

      April 11, 2011 at 9:59 am

      Kate’s Mom:
      Have you tried the eggless pancake recipe (“no yolking around pancake”) from The Petit Appetit cookbook? It’s delicious and nutritious, and may be an option for your little one.

      • Nildimar

        February 4, 2014 at 5:40 am

        Several people have mnenioted not being able to taste much of the butterscotch. I’ll blame it on buzzed cake assembly and my lack of quality control at that point in the evening.

      • Kate'sMom

        April 11, 2011 at 1:11 pm

        Thanks so much for the advice – I’ve found that recipe and intend to give it a shot this weekend! My kids will be thrilled!

  26. Julie

    April 11, 2011 at 8:11 am

    Sounds delicious!! For a dairy free version, would you sub something for parmesan, or just leave it out? I would sub plain soy milk for milk.

    • Julie

      April 11, 2011 at 10:56 am

      You can get a dairy free, soy based Parmesan cheese. I have found it at our local health food store. I have a friend who can’t have dairy and I have used it in recipes for her, specifically a risotto. MIght want to check it out!

  27. Lisa

    April 11, 2011 at 7:24 am

    sounds like a variation on the south american “arepa”–very yummy!

  28. Olive's Mom

    April 11, 2011 at 7:01 am

    Mmmm. Are these ok to freeze?

    • Tianah

      February 1, 2014 at 8:48 pm

      Its like you read my mind! You appear to know so much about this, like you wrote the book in it or shemtoing. I think that you could do with some pics to drive the message home a little bit, but other than that, this is great blog. A great read. I will certainly be back..

  29. Lisaleigh

    April 11, 2011 at 6:52 am

    I want to try these with my Tuscan Bean Soup! I think they will make it magical!! Yummy

  30. breanna

    April 11, 2011 at 2:05 am

    i love this recipe! I’ll be getting my little lady into her apron to make it tomorrow!

    I wanted to let you know I’ve featured you here: http://wp.me/p1sq38-ax

    Thanks so much for a great meal!

  31. CuteEverything

    April 11, 2011 at 1:51 am

    These look great! I might try to put a little marinara and parmesan on them and broil them for a minute for mini pizzas. Thank you for sharing!

    • Jodi

      April 19, 2011 at 6:00 pm

      Good call! I served them as plain pancakes to a 1 & 2yr old and had no luck. Once I added marinara and a little melted cheese – they were gobbled up. I was afraid I’d struck out, but your suggestion saved this recipe!! A good option for a quick meal for the wee-ones. Thanks!

    • Fabiana S

      April 11, 2011 at 10:17 am

      That’s how I always make this!
      My 21 month son loves it and gobbles it up.
      Yummy!

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