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Gluten Free Corn Cakes

Prep time: 7 mins
Cook time: 7 mins
Calories: 229


Some corn cakes (arepas) are simply corn meal and water. This recipe calls for eggs, cheese and milk, making for interesting eating. It can be made dairy-free and egg-free (see instructions). You can make these arepas as an appetizer, too; spoon tablespoons of batter onto a hot griddle to make them bite-size.

For Egg-Free Corn Cakes, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let cool 5 minutes to thicken. Use this mixture to replace the eggs in step 1.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Yields 10 servings


  • 2 cups fresh or frozen sweet corn kernels, microwaved 3 minutes, cooled
  • 1 13 cups gluten-free corn flour
  • ¾ cup grated mozzarella or cheddar cheese of choice
  • ½ cup (1 stick) unsalted butter or Earth Balance Buttery Sticks, melted
  • 2 large eggs
  • 2-3 tablespoons milk of choice
  • 2 tablespoons sugar, optional
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or other vegetable oil


1In a large bowl, place sweet corn kernels, corn flour, cheese, melted butter, eggs, milk, sugar (if using), salt and pepper. Stir ingredients until well combined.

2Heat a skillet or griddle. Add olive oil.

3Spoon batter onto hot skillet and cook over medium heat until corn cakes are golden brown on one side. Flip and cook an additional 2 to 3 minutes until done. Serve warm or at room temperature.

1 serving contains 229 calories, 15g total fat, 8g saturated fat, 0g trans fat, 71mg cholesterol, 136mg sodium, 19g carbohydrates, 2g fiber, 0g sugars, 6g protein.