Corn Cakes with Honey

Serve these cakes sizzling hot with Smoky-Spicy Bass and Greens and Andouille.


  • 1 box corn muffin mix, prepared according to package directions for corn pancakes, such as Jiffy brand
  • 2 ears fresh corn, kernels scraped from cob
  • 1 orange, zested
  • 2 scallions, whites and greens, finely chopped
  • 3 tablespoons butter, divided
  • Honey


Mix the corn muffin batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.

Stir the corn kernels, orange zest and scallions into the batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle the remaining tablespoon butter into a folded paper towel and wipe the pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter.

Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from the heat and put the honey jar into the water bath to gently warm it. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.

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