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Southerners know how to eat and these Corn Fritters will just melt in your mouth.  If you’ve never had a corn fritter you are missing out on some good southern eating.  Serve them for breakfast, lunch or dinner. We had them this morning for breakfast with honey and sausage. YUMMY!  They are great as a side dish, wonderful with molasses and easy to make. You could double this recipe if making fritters for a crowd.  They keep well for several days and can be reheated.  They make a great snack.  Most kids like them, too.

Corn fritters are delicious little fried patties your family will love.

1 1/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 (1 lb.) can cream style corn

1 egg, slightly beaten

1/2 to 1 cup canola oil (Can use any kind of cooking oil).

Sift together flour, baking powder, and salt.  Mix corn and egg;  add to dry ingredients, and stir.  Heat canola oil in large skillet over medium heat.  Drop batter by larg spoonfuls into hot canola oil.  Fry  about 2 minutes on each side or until golden brown.  Drain on paper towels.  Makes about 12 fritters

Note:  If you want to make these using frozen corn,  fresh corn or canned whole corn.  I use about 1 1/2 cups corn or one 14.5 ounce can whole kernel corn and 3/4 cup buttermilk in the batter.

These are wonderful served with butter and maple syrup, honey, or sorghum on top.

Print Recipe
4.93 from 13 votes

Country Corn Fritter

These are so good and perfect anytime. You can make them for breakfast, lunch or dinner.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: Corn Fritters
Servings: 12 fritters
Author: The Southern Lady Cooks


  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1 lb. can cream style corn
  • 1 egg slightly beaten
  • 1/2 to 1 cup canola oil Can use any kind of cooking oil.


  • Sift together flour, baking powder, and salt. Mix corn and egg; add to dry ingredients, and stir. Heat canola oil in large skillet over medium heat. 
  • Drop batter by large spoonfuls into hot canola oil. Fry about 2 minutes on each side or until golden brown. Drain on paper towels. Makes about 12 fritters


If you want to make these using frozen corn, fresh corn or canned whole corn. I use about 1 1/2 cups corn or one 14.5 ounce can whole kernel corn and 3/4 cup buttermilk in the batter. These are wonderful served with butter and maple syrup, honey, or sorghum on top.

If you like this recipe, you might also like my recipe for Amazing Fried Apple Fritters.
Don’t forget to pin corn fritters. Corn Fritters
 © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder
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  1. These are the best! Great recipe.5 stars

  2. Linda Stefanik says:

    For my special birthday meal growing up, I always requested corn fritters. I haven’t had them in years. I enjoyed this recipe, but it was much more like a pancake than ours was growing up. Next time I make these, I will cut the flour by at least half–ours were much thinner and more “corn” tasting. Thanks for giving me the basics to make our Pennsylvania Dutch version.

  3. Nancy Johnson says:

    Never had these before but guess what I’m having for supper!!

  4. They were delicious but I had some trouble and wondered if I had enough liquid in my batter. How easily is it supposed to fall off the spoon when you are putting it in the oil? My batter was pretty thick even though I followed the directions. I wondered but I didn’t want it to be too thin so I made the best of it. They were not pretty but they sure did taste good!
    Help! Thanks!
    Denise4 stars

    • The Southern Lady says:

      The batter should be kind of thick. Sometimes, I use my finger to make it slide off into the oil. You can make it thinner if you want by adding a little liquid like milk or water.

  5. Susan Privette says:

    I have leftover cream corn from last night that was made with fresh corn. Do I use the same amount as it states for canned creamed corn? Mine is pretty thick as that’s the way my kids prefer it.

  6. Daryl Wright says:

    I just made these corn fritters but I added diced sweet onion and shredded sharp cheddar cheese and they’re delicious.5 stars

    • The Southern Lady says:

      So happy you enjoyed this recipe and thank you so much for the kind comment and rating. Happy New Year to you and yours!

  7. will coconut flour work?

    • The Southern Lady says:

      I have not tried it with coconut flour but feel like it would work for you.

      • Sherman Hofacker says:

        I made some refried beans then realized I had no tortillas so decided to make corn bread–no corn meal(shopping tomorrow).
        Looking in the cupboard, found a can of cream style corn so I threw together a batch of pancakes using the can of corn. Topped with the beans they were great.
        I typed the ingredients into Google and came to your recipe. Mine differs slightly. Two eggs, two tablespoons melted butter and half an onion minced .5 stars

  8. Hi Judy,

    Thanks for the recipe. I will try it out. Years ago my Mom made corn fritters, and I’m pretty sure she used pancake mix. When they finished she let me sprinkle them with powdered sugar. Really wish I written her recipes down. They were all in her head so there was nothing to pass down.

  9. If using can corn fo I drain them first?

    • The Southern Lady says:

      Yes, if using whole kernel and not creamed corn. I don’t drain the creamed corn.

    • Are used one can of whole kernel corn I drained the water out of the can but then I added one can of cream style corn one egg the baking powder the flower the salt everything else a called for. There is one thing extra I did add because I felt it didn’t have that sweet enough taste I added 1 tablespoon of sugar it was so yummy everyone loved it

      • LOL, I am looking over what I wrote and I didn’t check it before I sent it which I should have because I am doing this over the speaker I am not typing it so a couple of the spellings are wrong. Suppose to be flour. It spelled flower. , instead of Are (the first word it’s suppose to be I).

      • Forgot to tell you, they are excellent dipping in apple sauce. Sooo good!

  10. I remember my mom used to use crackers instead of flour or corn meal, have you ever heard of this?

  11. I had these as a child, but Mom cooked them in butter. It was a good way to use all the corn from the garden. Thanks for a recipe that took me down memory lane.. now I will try making them for my family.


  13. I made some for hubby coz he loved corn fritters as a child. It was a very easy recipe to follow and the fritters were quite tasty …The next time I will add some whole kernel corn with the creamed corn and a bit of sugar, as per his wishes. He wouldn’t try them with syrup. As a child, he used to carry corn fritters in his pockets when he went out to play 🙂

  14. My husband was so excited to see me making these! He dipped these in cane syrup and almost fell over 🙂 I’ve always thought myself a pretty good cook but I’m from California and my husband is from Georgia, so trying to satisfy both our tastes has been difficult. However, with your website I have made some great food both of us love! Thank you so much!5 stars

  15. I make these, but we call them corn oysters – similar recipe, but calls for a can of whole kernel corn, undrained. Found the recipe in a book called Company’s Coming, put out by Oxmoor House. There series was The Southern Heritage Cookbook Library – 1983. These are so good, my hubby wanted them all the time! I think it is one of the reasons we’ve been married for over 33 years! ; )

  16. Love your recipes! I send them to my own e-mail address so I can find them later. Thank you so much for posting them!

  17. I make these and sometimes add diced onions, diced fresh tomatoes & diced jalapenos. If you throw in some crumbled crisp-fried bacon, you have a whole meal!

  18. wonder what adjustments you would have to make if you left the corn out?? I’m not a corn eater, but the rest of it sounds good! enjoy your blog and your recipes, thank you so much!

  19. Terrie Johnson says:

    We called them “potato pancakes!” And we loved ’em!

  20. I need a simple recipe for Blueberry pies. Just Blueberries in the pie. Can you help me?

  21. My mom used to make these with left-over mashed potatoes. Due to her health she can no longer remember what all the ingredients are that she used. I would love to make them with mashed-potatoes because they were so good.
    I will try these and see how they turn out. Thanks for the recipe.

    • My mom did the same thing. She’d mix leftover mashed potatoes with a can of corn (whole kernel) then add a beaten egg and a little salt & pepper, then form into patties and fry. So good!

  22. Just made your wonderful conr fritters served them with scrambled eggs, fried ripe tomatoes and onions and drizzled a little local maple syrup(a canadian touch to southern cooking) exellent next time the tomatoe sauce goes on the fritters I thi nk mmmm5 stars

  23. mary smith says:

    Can these be made with selfrising flour? I don’t have any all purpose & I want to make these love your recipes, your page is my fav…

  24. love thses fritters ty

  25. One thing different that I do is that I fry them in Butter and not oil…….that is the ONLY difference……….

  26. I have been making these little goodies for years and just like this that you see in the pic……..and same ingredients and we loveeeeeee em!!!

  27. my mom used to make corn fritters. Saturday night was usually pancakes, french toast or corn fritters. I loved them. just thinking about them recently… now I will try my hand at them. Thank you!!

  28. I don’t see where you print it.

  29. i love these and sometime add 1/2 teaspoon of smokey paprika just for a little something extra.

  30. Beth Hickman says:

    Walmart used to carry these in the freezer dept. but I haven’t seen them in years. I’ve often thought I could make them myself, now with Judy’s help, I can. 🙂 I’m sooo super excited, my husband will love these. Thanks Judy, I refer to your site many times a week for recipes.

  31. More fritters. Wonderful, and will add it to my collection of fritter recipes. This would also be wonderful with chopped green onion and a chopped hot pepper.

  32. I’ve made this recipe last week and thought they sounded so good. I have followed the procedure exactly and I used homemade pesto. My kids love them so much for it is so simple to make.5 stars

  33. Janice Seigler says:

    OH my! I just left your post for the fried corn only to come across this one! Looks fantastic and I am going to cook these for my husband. Thank you for posting. This southern lady loves your southern recipes!

  34. Hi Judy,
    We had corn fritters for Sunday night supper, when I was a girl. My grandma would have been there for dinner at noon and then she went into the kitchen to make these for supper. We put sirup on them…
    That Erma Bombeck comment about gravy was written about Joe…he always asks for extra gravy at restaurants.
    I love this new blog of yours.

  35. Margaret Cloud says:

    I can see where I am coming to get a good recipe, all I can say about this blog is yum, yum.

  36. runbikeride says:


    I love your cooking! I want some corn fritters! 🙂

    Love you!


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