Brown Rice and Corn Cakes


A delicious and different side dish that goes with any meat. It works equally well for a family supper or a special dinner. Wild rice can be substituted for brown rice for a more formal dinner.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
6 servings


  • 2 (15.25 ounce) cans whole kernel sweet corn, drained

  • 2 cups cooked brown rice, cooled

  • ½ cup skim milk

  • 2 eggs, beaten

  • 2 tablespoons chopped fresh chives

  • cup whole wheat flour

  • 2 teaspoons baking powder

  • teaspoon ground nutmeg

  • salt and ground black pepper to taste

  • 1 tablespoon olive oil, or as needed


  1. Combine corn, rice, milk, eggs, and chives in a large bowl.

  2. Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.

  3. Stir flour mixture into corn mixture until well combined.

  4. Heat olive oil on a griddle or a large skillet over medium heat.

  5. Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

Nutrition Facts (per serving)

285 Calories
6g Fat
53g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 285
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 7%
Cholesterol 62mg 21%
Sodium 620mg 27%
Total Carbohydrate 53g 19%
Dietary Fiber 6g 20%
Total Sugars 6g
Protein 10g
Vitamin C 2mg 8%
Calcium 144mg 11%
Iron 2mg 13%
Potassium 355mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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