Lentil Cream Cheese Corn Cakes – Lentils.org

Lentil Cream Cheese Corn Cakes

  By lentilsorg    

May 6, 2016

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These are a great way to use up leftover corn on the cob!

  • Prep: 30 Minutes
  • Cook: 30 Minutes
  • 30 Minutes

    30 Minutes

    1 Hour

  • Yields: 15


  1. Combine cornmeal, flour, baking soda, and salt in a large bowl.
  2. Beat together eggs, lentils, corn, buttermilk, cream cheese, chives, dill, and pepper.
  3. Stir wet ingredients into dry ingredients just until combined.
  4. Heat a large cast iron skillet over medium-high heat and add 1 Tbsp (15 mL) of canola oil. Let it heat for about 30 seconds, then drop ¼ cup (60 mL) of batter into the skillet, making three or four corn cakes. Spread the batter out a little bit, and cook each corn cake about 2-3 minutes per side, until golden brown. Transfer cooked corn cakes to a baking sheet and keep warm in a 200˚F (100˚C) oven while you cook remaining batter.
  5. Before serving, sprinkle with salt and serve with a dollop of sour cream and a lemon wedge.


3/4 cup (175 mL) cornmeal

6 Tbsp (90 mL) all-purpose flour

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) salt

2 large eggs

1 cup (250 mL) cooked split red lentils

1 cup (250 mL) fresh, frozen, canned, or grille corn

3/4 cup (175 mL) buttermilk

6 Tbsp (90 mL) cream cheese, softened

1/4 cup (60 mL) finely chopped chives or green onions

2 Tbsp (30 mL) chopped fresh dill

1/4 tsp (1 mL) pepper

1/4 cup (60 mL) canola oil, for frying

sour cream, to serve

lemon wedges, to serve


Nutrition Facts

Serving Size1 corn cake
Sodium310 mg
Potassium73 mg
Protein4 g
Cholesterol30 mg
Sugar2 g
Total Fat7 g
Saturated Fat1.5 g
Total Carbohydrates15 g
Dietary Fiber2 g