In the Kitchen with Brian and Lisa: Corn Cakes with Slaw and Heirloom Tomatoes

by | Aug 2, 2012

WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina.

This week, Brian and Lisa wrap up two months of summertime dishes with this one for homemade corn cakes. These golden flapjacks make a great side dish and can be served as a full vegetarian meal. To make the cakes, blend eggs, corn-muffin mix and three ears of fresh corn kernels into a batter. Spoon 1/3 cup of batter into a pan and cook until lightly brown. Lisa serves up the corn cakes with a zesty broccoli slaw and two thick slices of heirloom tomatoes.

You can find fresh N.C. corn and a variety of heirloom tomatoes at farmers markets and roadside stands across the state. To find a location near you, go to