This Corn Cakes with Walnuts and Sage Recipe is a tender and comforting recipe, which is made with yellow cornmeal and fresh sage. It’s a unique breakfast or side dish, ready in about 35 minutes.
Jump to RecipeCorn Cakes with Walnuts and Sage Ingredients
A simple, comforting blend for delicious, tender griddle cakes.
- 2 ounces (1/2 stick) butter, plus more for the griddle
- 1 1/2 cups water
- 1 cup cornmeal
- 2 large eggs
- 1/2 cup milk
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons slivered fresh sage
- 2 ounces (about 1/2 cup) walnut halves or pieces
- Honey, for serving
How To Make Corn Cakes with Walnuts and Sage
- Prepare the Cornmeal Base: In a small saucepan, bring the 1 1/2 cups of water to a rolling boil. Place the cornmeal in a large mixing bowl. Carefully pour the boiling water over the cornmeal. Stir immediately to combine into a thick, mushy mixture. Let this sit for a few minutes to cool slightly and soften the cornmeal.
- Mix the Batter: In a separate small bowl or microwave-safe cup, melt the 1/2 stick of butter. Whisk the eggs, milk, and sugar into the melted butter. Pour this liquid mixture into the cornmeal base and stir until combined. Add the salt and slivered fresh sage and stir again.
- Finish the Batter: Sift the all-purpose flour into the batter and stir just until incorporated. Be careful not to overmix, or the cakes will be tough.
- Cook the Corn Cakes: Heat a nonstick griddle or large nonstick skillet over moderate heat. Lightly grease it with a pat of butter. Ladle small amounts of the batter onto the hot griddle to make cakes about 3 inches wide.
- Add Walnuts and Flip: While the batter is still wet on top, press a few walnut pieces gently into the surface of each corn cake. Cook for 2 to 3 minutes on the first side, until the edges look set and the bottom is golden brown. Flip the cakes (so the walnut side is down) and cook for another 2 to 3 minutes until the nuts are toasted and the cakes are cooked through.
- Serve: Serve the corn cakes warm, topped with an extra pat of softened butter and a generous drizzle of honey.
Recipe Tips
- Why boil the water? This technique is called “scalding” the cornmeal. The hot water softens the gritty texture of the cornmeal before baking, resulting in a much softer, more tender interior than simply mixing it cold.
- Can I use dried sage? Fresh sage is much preferred for its texture and vibrant flavor. However, if you must use dried, reduce the amount to 2 teaspoons (rubbed sage), as dried herbs are more potent.
- How do I keep the walnuts from burning? Keep your griddle heat at “moderate” (medium). If the heat is too high, the walnuts will scorch before the batter cooks through on the second side.
- Can I use savory toppings? Yes! While the recipe suggests honey (which pairs beautifully with the sage), these cakes are also delicious with maple syrup or even savory toppings like a poached egg or a side of sausage.
What To Serve With Corn Cakes
These cakes bridge the gap between sweet and savory, making them perfect for brunch.
- Breakfast: Serve with bacon, sausage links, or ham.
- Dinner Side: They make a fantastic side dish for pork chops or roasted chicken.
- Dessert: Serve with a dollop of mascarpone cheese and honey.
How To Store Corn Cakes with Walnuts and Sage
- Refrigerate: Store leftover cooled cakes in an airtight container in the refrigerator for up to 3 days.
- Freeze: These freeze well. Place parchment paper between the cakes to prevent sticking, then store in a freezer bag for up to 2 months.
- Reheat: Reheat in a toaster oven or on a dry skillet to crisp the edges back up. Microwaving will make them soft.
Corn Cakes with Walnuts and Sage Nutrition Facts
(Per cake, assuming 12 cakes)
- Calories: ~160 kcal
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 40mg
- Sodium: 220mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Standard yellow cornmeal works best. Coarse polenta may be too gritty, even with the hot water scalding method. Instant polenta could be a suitable substitute.
Pressing the walnuts into the wet batter ensures they stick to the cake. Flipping the cake allows the walnuts to toast directly on the griddle, releasing their oils and flavor.
Yes, the hot water will make the cornmeal swell, creating a thick batter. This is normal and helps the cakes hold their shape on the griddle.
Corn Cakes with Walnuts and Sage Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings15
minutes20
minutes160
kcalUniquely flavorful and tender griddle cakes made with scalded cornmeal and fresh sage, studded with toasted walnuts and served with honey.
Ingredients
2 oz butter (1/2 stick) + extra for pan
1 1/2 cups water
1 cup cornmeal
2 large eggs
1/2 cup milk
1/2 cup sugar
1 tsp salt
1 cup all-purpose flour
2 tbsp slivered fresh sage
2 oz walnut halves
Honey, for serving
Directions
- Boil water. Pour over cornmeal in a bowl and stir to create a thick mush. Let cool slightly.
- Melt 1/2 stick butter. Whisk in eggs, milk, and sugar.
- Stir the egg mixture into the cornmeal base. Add salt and sage.
- Sift in flour and stir until just incorporated.
- Heat a buttered griddle over medium heat. Ladle batter into 3-inch cakes.
- Press walnut pieces into the wet tops of the cakes.
- Cook 2-3 minutes until bottoms are golden. Flip and cook 2-3 minutes more to toast the nuts.
- Serve warm with butter and honey.
Notes
- Scalding the cornmeal with boiling water is the secret to the tender texture.
- Don’t skip the fresh sage; it provides the signature earthy flavor profile.
- Watch the heat carefully once you flip the cakes so the walnuts don’t burn.
