Sweet Miso Corn Cakes with Basil Parsley Pesto

  • Serves

    makes About 16 Cakes


The addition of sweet white miso updates a traditional corn cake recipe.


For the Pesto

  • 1 cup packed fresh basil leaves
  • 1 cup packed fresh, flat leaf parsley leaves
  • 2 cloves garlic
  • 13 cup cashews
  • 12 cup freshly grated Parmesan cheese
  • 14 salt
  • 12 cup olive oil

For the Corn Cakes

  • 12 cup yellow cornmeal
  • 12 cup flour
  • 12 tsp. baking soda
  • 14 tsp. baking powder
  • 18 tsp. freshly ground black pepper
  • 2 tbsp. sweet white miso
  • 1 tbsp. unsalted butter, melted
  • 1 cup buttermilk
  • 2 eggs
  • 34 cup up fresh sweet corn kernels (about 1 large cob), or thawed frozen kernels
  • 2 scallions, thinly sliced
  • Canola oil or vegetable spray for pan-frying


Step 1

Make the pesto: Add all pesto ingredients except olive oil to a food processor; pulse until chunky. With the motor running, slowly stream in the olive oil, stopping to scrape down sides with a rubber spatula as necessary. Adjust salt to taste.

Step 2

Make the corn cakes: whisk together cornmeal, flour, baking soda, baking powder and pepper in a large bowl; set aside. In a medium bowl, whisk together miso, melted butter, buttermilk and eggs until well blended. Gently fold in corn kernels and scallions. Make a well in the dry ingredients; pour in miso-buttermilk mixture and gently stir until just combined.

Step 3

Lightly oil or spray a large skillet set over medium heat. Working in batches, drop scant 1⁄4 cupfuls of batter into the pan. Cook until cakes are golden brown and cooked through, about 1-2 minutes per side. Serve pancakes warm with a dollop of pesto.

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