Corn Cakes with Honey (Rachael Ray) Recipe

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Corn Cakes with Honey (Rachael Ray)
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  1. Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
  2. Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 132.85 Kcal (556 kJ)
Calories from fat 81.69 Kcal
% Daily Value*
Total Fat 9.08g 14%
Cholesterol 22.9mg 8%
Sodium 9.12mg 0%
Potassium 204.03mg 4%
Total Carbs 13.01g 4%
Sugars 4.45g 18%
Dietary Fiber 2.23g 9%
Protein 1.93g 4%
Vitamin C 21.9mg 37%
Vitamin A 0.1mg 4%
Iron 0.5mg 3%
Calcium 22mg 2%
Amount Per 100 g
Calories 138.53 Kcal (580 kJ)
Calories from fat 85.18 Kcal
% Daily Value*
Total Fat 9.46g 14%
Cholesterol 23.88mg 8%
Sodium 9.51mg 0%
Potassium 212.76mg 4%
Total Carbs 13.56g 4%
Sugars 4.64g 18%
Dietary Fiber 2.33g 9%
Protein 2.02g 4%
Vitamin C 22.9mg 37%
Vitamin A 0.1mg 4%
Iron 0.5mg 3%
Calcium 22.9mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
  • 4

Good Points

  • saturated fat free,
  • very low sodium

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