Sage corn cakes

I had friends staying this weekend and I wanted to treat them to a cooked breakfast. These corn cakes are super quick to make and are ideal for a weekend breakfast or brunch. I’ve used a basic pancake recipe and added a few twists. The creamed corn and egg provide enough liquid to bind all the ingredients without the need to add milk or other liquid. Cayenne pepper adds some heat and interest to the batter.

Sage is a pretty, versatile herb, that adds an extra depth of flavour to the corn cakes. Sage is relatively easy to grow, I have a plant growing on my kitchen windowsill, so that it is close by to add to dishes as I am cooking.

For tips on how to prepare an avocado, refer to my earlier post on Guacamole.

You could serve these corn cakes with some smoked salmon or bacon. I like mine with salsa, a dollop of sour cream and a drizzle of hot chilli sauce.

Sage Corn Cakes with Salsa


  • hot chilli sauce, to serve
  • sour cream, to serve
  • Smoked salmon or bacon, to serve (optional)

Sage Corn Cakes

  • 25g butter, plus extra for frying the corn cakes
  • 1 cup of self-raising flour
  • 1 teaspoon bi-carb soda
  • 1 teaspoon cayenne pepper
  • 1 egg
  • 20 sage leaves, finely chopped
  • 3 spring onions, finely chopped
  • zest of 1 lemon
  • 420g tin creamed corn
  • Salt and pepper to taste


  • 2 small or 1 large avocado, diced
  • juice of 1 lemon
  • 3 spring onions, finely chopped, or 1 small shallot, finely diced
  • 2 tomatoes, finely diced
  • 1 handful of parsley leaves, finely chopped


  • To make your corn cake batter add the self-raising flour, bi-carb soda, creamed corn, egg, cayenne pepper, chopped sage, chopped spring onions, lemon zest and salt and pepper to a bowl. Stir to combine.

  • Heat the 25g of butter in a frying pan, and add to the corn cake batter. Stir to combine.
  • Heat the oven to 120°C and use the oven to keep your cooked corn cakes warm.
  • Add spoonfuls of batter to the frying pan.

  • Cook in a similar way to pancakes or pikelets, cook until golden brown on one side, then flip and cook on the other side.
  • Transfer your cooked corn cakes to the oven.
  • Add a little more butter, then repeat cooking spoonfuls of batter in the frying pan until you have used all the batter.
  • Make the salsa while batches of corn cakes are cooking. Add the avocado, tomatoes, parsley, chopped spring onion or shallot and lemon juice to a bowl. Stir to combine.
  • Once the corn cakes are cooked and your salsa is prepared, you are ready to serve. Top your corn cakes with salsa, sour cream, chilli sauce. Enjoy.

What is your favourite breakfast recipe? Has this post inspired any new ideas?


1 Comment

Filed under Breakfast, Lemon, Recipes, Salsa, Savoury, Spices, Vegetarian

One response to “Sage corn cakes

  1. Kylie Di Battista

    Mmmmm … we were lucky enough to sample these hot off Nerida’s frypan and they were scrumptious! They tasted like a delicious savory pancake and the salsa complimented the flavours perfectly. Thanks Nerida!

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