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Cheesy Pork Rind Corn Cakes

Recipe Tags:

classic | comfort food | Easy | fun | Side | southern

Prep Time:

25 minutes




    Cheesy Pork Rind Corn Cakes:

    • 1/4 cup Southern Recipe Original Pork Rinds, finely ground
    • 2 1/2 cups Corn kernels (about 5 ears)
    • 3 Eggs
    • 3/4 cup Milk
    • 3 Tbsp. Butter, melted
    • 3/4 cup All-purpose flour
    • 1/2 cup Yellow or white cornmeal
    • 1 (8-oz.) package Fresh mozzarella cheese, grated
    • 2 Tbsp. Fresh chives, chopped
    • 1 tsp Salt
    • tsp Ground pepper


Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.

Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes).

Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

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