Mini Corn Cakes with Blueberries and Sage

Bite-savory pancakes won't last long at cocktail hour.

  • Yield: Makes 60

Photography: Stephen Johnson


  • 1 1/2 cups whole milk
  • 2 tablespoons fresh lemon juice, plus 1/2 teaspoon finely grated zest (from 1 lemon)
  • 1 1/2 cups all-purpose flour
  • 1 cup medium-grind yellow cornmeal
  • 1 1/2 teaspoons coarse salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil, plus more for cooking cakes
  • 2 cups blueberries, plus more for garnish
  • 3/4 cup corn kernels (from 2 ears)
  • 60 small sage leaves, preferably purple or variegated varieties
  • Sour cream, for serving
  • Lemon-zest strips, for garnish (optional)


  1. Combine milk and lemon juice in a bowl. Let stand until milk curdles and thickens, about 5 minutes. In a large bowl, combine flour, cornmeal, salt, baking powder, baking soda, and zest. Make a well in the center and pour in milk mixture, eggs, and oil. Stir just until combined; fold in blueberries and corn. Let batter rest 10 minutes.

  2. Preheat a griddle or large skillet, preferably cast iron, over medium heat. Brush griddle with oil. Place a sage leaf on griddle and pour a level tablespoon batter directly over it. Repeat with remaining sage leaves and batter, leaving 1 inch between each cake. Brush griddle with oil between batches.

  3. Transfer cakes to a cooling rack until ready to serve. Top each cake with 1/4 teaspoon sour cream, a blueberry, and a strip of zest.


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