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Savory Corn and Green Tomato Cakes. Cornmeal cakes with corn, green tomatoes and green onions.
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5 from 1 vote

Savory Corn and Green Tomato Cakes

I had a few more green tomatoes,  knocked from the tomato bushes by the storm, that I wanted to use before they started ripening.  A bag of frozen Silver Queen Corn begged to get used. Green onions are plentiful in my garden.  I've got good cornmeal. And Parmesan cheese that I need to use up.


  • 2 cups corn kernels canned, fresh or frozen
  • 1 cup green tomato finely diced
  • 3 green onions chopped using the white and most of the green
  • 1/2 cup self-rising flour
  • 1/2 cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne powder
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup grated Parmesan cheese not from a can
  • cooking oil for frying
  • seasoned salt for sprinkling


  • Mix corn, green tomato and green onion in a bowl. Set aside.
  • Whisk together flour, cornmeal, sugar, salt and cayenne powder.
  • Whisk together eggs and buttermilk. Stir into dry mixture.
  • Add corn, green tomatoes and green onion to batter. Stir until combined.
  • Stir in grated cheese.
  • Heat 1/2 to 3/4 inch of oil over medium to medium high heat in a large skillet. Test the oil by dropping a small amount of batter in. The batter should sizzle and fry but not fry so fast that the batter turns brown immediately.
  • When the oil is ready, scoop up 1/4 cup. I use a standard ice cream scoop. Carefully drop into the hot oil. Flatten out the top if it stays poofed up.
  • Don't crowd the skillet. I cook three at the time in my 9 inch cast iron skillet.
  • Cook 3 to 4 minutes or until nicely browned on one side. Flip and do the same with the other side. As soon as both sides are brown and the center is done, remove them to a rack to drain.
  • Sprinkle with your favorite seasoned salt while still hot.
  • Serve warm.
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