Published: · Modified: by Cadry Nelson
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You’re going to love these vegan corn cakes. These griddle cakes are great on their own or alongside beans. Plus, they’re naturally gluten-free!
I love a good savory breakfast. They’re so hearty and comforting.
While many folks reach for pancakes smothered in berries and whipped cream, I am all over vegan corn cakes. They have the same general shape of a pancake, but they’re made with masa harina (a type of flour made with hominy or corn).
They have a flavor that is reminiscent of popcorn, but in pancake form. The slightly nutty and sweet flavor is even more pronounced because of the whole kernels of corn inside the cakes.
But the fact is, these griddle cakes aren’t just for breakfast. They can be enjoyed any time of day with a pat of non-dairy butter or alongside beans, chili, or guacamole.
Similar to arepas or pupusas, vegan corn cakes are made with just six ingredients. Plus, they come together in under 15 minutes.
While I usually make them in a skillet on the stove, this satisfying flatbread can even be made over a campfire or grill. Perfect for camping season! (Get more details and instructions further down in this post.)
In this post:
Jump to:
- Ingredients
- Step by step instructions
- Grilling instructions
- Serving ideas
- FAQ
- Storage
- 📖 Recipe
Ingredients
Here are the ingredients you will need to make this recipe.
Masa harina: This powdery flour is made from hominy or dried corn kernels that have been cooked and soaked in lime water. It’s then ground into a fine flour.
For these corn cakes, I used white masa harina corn flour, but yellow masa harina also works. It’s just made with dried yellow corn instead of white corn. The flavor difference is pretty minimal, except that the white is a bit sweeter.
You can find masa harina flour in most grocery stores that sell Latin American products or online.
Salt: A little bit of salt makes the corn flavor pop.
Nutritional yeast flakes: This inactive yeast adds a cheesy flavor. Look for it in natural grocery stores, Trader Joe’s, or online. (If you don’t like nutritional yeast or don’t have it on hand, simply omit it.)
For more information, check out this post, “What is nutritional yeast?”
Non-dairy milk: Use any unsweetened, unflavored non-dairy milk you enjoy, like soy, cashew, or almond milk. (Avoid using flavored milks like vanilla, which don’t work in savory dishes.) If you don’t have non-dairy milk on hand, it can easily be replaced with water instead.
Corn: Either fresh or frozen corn work here. (You can add the corn straight from the freezer. No reheating necessary.) I especially like using the fire roasted variety for its smoky flavor and charred appearance.
Oil: Use a neutral-flavored, high heat oil like avocado oil.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Sift the following in a bowl:
- Masa harina
- Salt
- Nutritional yeast (Optional for cheesy flavor)
Then slowly add non-dairy milk (or water) and fresh or frozen corn. (You may not need all of the liquid.)
Use a spoon and/or your hands to form it into a dough. The dough will be a little sticky but still workable. If it’s too wet, you can add a Tablespoon more of masa harina.
Divide the dough into four equal parts. Roll each section into a ball.
Then flatten it about a half an inch thick, like a burger.
Lightly oil a non-stick skillet and bring it to a medium heat.
Fry the vegan corn cakes for about 4 minutes on each side.
If you like, serve with a pat of non-dairy butter and dig in!
Grilling instructions
If you’re looking for a unique side dish for outdoor grilling, make these tasty griddle cakes on a grill or campfire!
The cakes are made the same way. Then oil a cast iron skillet, and put it on a campfire or grill. Cook the cakes for 4 minutes on each side.
Pro tip: Using a cast iron griddle makes flipping that much easier.
Don’t be surprised if some of the corn kernels even pop while you’re cooking. It adds to the fun!
Serving ideas
Vegan corn cakes are pretty filling on their own. They can be enjoyed on their own with a pat of non-dairy butter or even a drizzle of maple syrup.
But they really shine alongside other dishes. Serve them with any of the following:
- Tofu scramble with kale and avocado (Great for a savory breakfast!)
- Three bean chili
- Refried black beans
- Refried pinto beans
- Lentil taco meat
- Vegan tortilla soup
- Vegan pulled pork
- Black bean bowl (replace rice with corn cakes)
- BBQ jackfruit (leave off the bun)
- Fried plantains
Top the corn cakes with any of the following:
- Black bean corn avocado salsa
- Cilantro chimichurri
- Guacamole
- Coleslaw
FAQ
Where can you find masa harina?
Look for masa harina flour in grocery stores that sell Latin American products or online.
Can you replace masa harina with polenta or cornmeal?
No. Because of the unique way it’s been treated and how fine it is, you can’t substitute cornmeal or polenta in recipes that call for masa harina.
What else can I make with masa harina?
Use masa harina to make tamales, corn tortillas, or pupusas.
Storage
Store any leftovers in an airtight container in the fridge. They will keep for 3 or 4 days.
To reheat, cook them on a warm skillet for a minute or two on each side.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Vegan corn cakes (similar to arepas or pupusas)
Author: Cadry Nelson
4.80 from 5 votes
These tasty corn cakes taste like popcorn in pancake form. They are delicious on their own, served with a tofu scramble, topped with spicy black beans, or used as a side with vegan chili.
Makes 4 corn cakes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 13 minutes minutes
Servings: 4 people
Course: Breakfast
Cuisine: Mexican, Vegan
Keyword: gluten free, vegan brunch
Ingredients
- 1 cup white masa harina + additional Tablespoon if needed
- ½ teaspoon salt
- 1 Tablespoon nutritional yeast flakes (optional)
- 1 cup non-dairy milk or water
- ¼ cup fresh or frozen corn
- 2 teaspoons avocado oil or other neutral flavored, high heat oil
Instructions
In a mixing bowl, combine masa flour, salt, and nutritional yeast flakes with a fork.
Slowly add non-dairy milk (or water). Then add fresh or frozen corn to the bowl. Fully combine until you have a sticky dough, using your hands when necessary.
(You may not need all of the non-dairy milk or water. The dough should be sticky but not unmanageable. If it's too sticky to work with add an additional Tablespoon of masa flour and combine.)
Divide the dough into four equal parts. Roll each part into its own dough ball. It will be larger than a golf ball but smaller than an orange. Then smash each ball with your hands into a burger shape, about a half inch thick.
Put oil into a non-stick skillet and bring to a medium heat. Once the skillet is warm, place the corn cakes in it. (If your non-stick skillet is small, you may need to work in batches.)
Allow the corn cakes to cook on one side without moving them for about 4 minutes, until each one is nutty brown. Once that side is cooked, flip each corn cake, and cook that side for an additional 4 minutes.
Remove from heat and serve. The corn cakes are delicious with a pat of non-dairy butter and/or maple syrup.
Notes
Grilling instructions
Corn cakes are a fun option for camping and grilling. Cook on a cast iron skillet with a drizzle of avocado oil (or other high-heat oil) over a campfire or grill. Or you can even put the cast iron skillet right on top of hot coals.
Once warm, cook the corn cakes for four minutes on each side. (It’s very important to use a high heat oil like avocado or organic canola, so that it doesn’t burn on a campfire.)
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Nutrition
Calories: 164kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Sodium: 321mg | Potassium: 216mg | Fiber: 2g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 4.8mg | Calcium: 121mg | Iron: 2.5mg
Content, recipe, and photos updated March 1, 2024. Originally posted May 31, 2018.
More Breakfast
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About Cadry Nelson
Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen. She's also the author of Living Vegan For Dummies, 2nd edition. Cadry loves sharing vegan comfort food classics that come together quickly. Her work has been featured on NBC News, Mashable, Yahoo, Buzzfeed, Parade, Huffington Post, VegNews, and Vegan Food & Living.
Reader Interactions
Comments
Mack
I made these to have a no wheat flour bread for my vegan Daniel Fast. These are better than hot water cornbread! They were naturally sweet and rich in flavor, just like tamales. I added garlic and smoked black pepper for an elevated flavor.Reply
Cadry Nelson
Thanks for letting me know, Mack! I’m so glad you enjoyed them. Garlic and smoked black pepper sound like delicious additions!
Reply
Christine
Tried corn cakes for the first time, I chose your recipe, and the WHOLE family liked it, which is rare! Thank you : )Reply
Cadry
I’m so delighted to hear that, Christine! Thank you for the great feedback. I’m glad that you and your family enjoyed the corn cakes!
Reply
Shellie
Merry Christmas, Cadry. These are cooking right now. I ended up adding 2 more Tbl. of the masa harina, and it’s still quite sticky, but I wasn’t sure if I should add anymore. The only thing I left out was the salt. Should the dough be sticking all over my fingers?
Reply
Cadry
Merry Christmas to you too, Shellie! The dough is pretty sticky, but you should be able to form a round cake that is fairly malleable. Depending on the flour & the way it’s measured, sometimes you’ll need a little more masa. So you should feel fine adding more until you get a dough that is a little wet but can still be formed. Keep me posted!
Reply
Kiki
I’ve had some masa harina (yellow) in my cupboard for a while, intending to make tamales or pupusas, and was happy to be able to finally use it. This recipe is SO not labor intensive. I was very happy at how quickly it all comes together. I could even do this on a weeknight! I was afraid of wet dough so I probably didn’t add enough liquid but now I will know for next time and can smash them down so they are thinner. Mine still came out delicious. They are very versatile. For the first one, I added vegan butter and vegan parmesan and drizzled with maple syrup. The next day I poured Cadry’s vegan chili cheese dip over it and went to town! The possibilities are endless. I love the intense corn flavor. They heat up easily on reheat in the air fryer.Reply
Cadry
Your comment is making me hungry, Kiki! I’m so glad you enjoyed the corn cakes, and thank you for sharing your topping ideas. They sound divine!
Reply
Jennifer
I just made these this morning to go with my over easy eggs. I wanted something besides bread to soak up the yokes. I’m not vegan, but more of a pescatarian. I thought these corn cakes were very good and my husband liked them as well. I followed the directions except I added a little more corn. I used soy milk and next time I might add more nutritional yeast ( or goldfish food as I call it). Overall very good and thanks for the recipe.Reply
Cadry Nelson
Thanks for the feedback, Jennifer! I’m glad you and your husband enjoyed the corn cakes. Adding more corn and nutritional yeast sound like tasty additions!
Reply
Katie Koteen
I love a savory breakfast option! Especially one that’s gluten-free. Now I want corn cakes and tamales… Thanks so much!
Reply
Cadry
Me too! I’m all about the savory breakfast, and it’s nice that the corn cakes are naturally gluten-free without any tricky substitutions.
Reply
Jeni M Hernandez
These corn cakes look delicious! I always have a bag of masa harina in my cupboards. Love how easy these are to make too!
Reply
Cadry
Thanks, Jeni! I’m excited to do more things with my masa harina flour.
Reply
Sarah De la Cruz
Right next to my stack of vegan jello boxes (hey, it was on sale like 2 years ago) I have an unopened bag of masa harina that I bought to make arepas. These look way easier and so tasty—trying them asap!
Reply
Cadry
Haha! It sounds like we have similar kitchen cabinets. When I bought vegan jell-o, I was going to try to veganize the Thanksgiving cherry fluff dessert my aunt would make. I guess I’m not really THAT excited to veganize & eat a dessert that consisted of jell-o, cottage cheese, whipped cream, and fruit co*cktail. I can’t imagine why! Haha! From what I’ve read, masa arepa should be used to make arepas, not masa harina like in this recipe. (A lot of food writers are very forceful about it.) Anyway, I hope you enjoy them!
Reply
Andrea
Hmmm. I have both white and blue masa harina left over from my homemade tortilla phase (it was great while it lasted). I should check to see if it’s still good, and put it to use. Corn cakes sound tempting.
Reply
Cadry
Yes, you should take a peek! It takes me back to my Viva Vegan phase. I had so many different types of corn flours! I was a little obsessed. I hope that your masa harina hasn’t expired, and you’ll be able to make corn cakes!
Reply
Alina
“Pancakes that taste like popcorn” – I bet my husband would be all over that 😃
Reply
Cadry
Haha! Yes, two great tastes that taste great together! 😀
Reply
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