A Giant Cheesy Corn Fritter on a plate topped with greens
Giant Cheesy Corn Fritter

Giant Cheesy Corn Fritter

Recipe by Sarah Jampel
10 Reviews 4.5 out of 5 stars
Bake it Easy

Pan-fried corn fritters are a delight to eat but a hassle to make, involving many minutes of standing at the stove while dodging popping kernels. This corn fritter recipe offers an easier solution: one giant, skillet-sized pancake with crispy edges and a cheesy center. There’s no flipping required — the fritter finishes under the broiler to brown the top — and there’s a lot less oil to manage. Pile this corn fritter with salad greens for an easy summer dinner, or enjoy it as a savory breakfast topped with fried eggs and extra scallions.

This recipe was one of our Bake of the Week features for August 2025.

Prep
15 mins
Total
25 mins
Yield
one 10" corn fritter (serves four)
A complete Giant Cheesy Corn Fritter in skillet - select to zoom
A complete Giant Cheesy Corn Fritter in skillet - select to zoom
A Giant Cheesy Corn Fritter that has been sliced into pieces - select to zoom
Ingredients of Giant Cheesy Corn Fritter - select to zoom
A slice of Giant Cheesy Corn Fritter shown from the side; topped with greens - select to zoom
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Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to broil (use “high,” if that’s a setting on your oven) with a rack in the upper third.

  2. In a large bowl, beat the eggs, seasoning, pepper, and salt until well combined. 

  3. Working with one ear at a time, lay the corn flat on the cutting board and use a chef's knife to remove the kernels from each side of the cob; you should have 1 1/4 cups to 1 1/2 cups (190g to 228g). Add the kernels to the bowl with the eggs.  

  4. Hold one of the cobs over the bowl and run the dull side of a butter knife over the surface to extract any milky juices into the bowl; repeat with the remaining cob. 

  5. Add the scallions, cheeses, flour, and cornstarch to the bowl and stir with a flexible spatula until fully combined, with no dry patches. 

  6. Preheat a 10" cast iron pan on the stovetop over medium-high heat until hot, about 350°F. 

  7. Add the olive oil to the preheated pan and swirl so that it fully coats the bottom; the pan should be hot enough that the oil begins to shimmer.

  8. Transfer the corn mixture to the pan and quickly use the spatula to spread it into an even layer covering the whole skillet. 

  9. Reduce the heat to medium and cook for 5 to 7 minutes, rotating the pan once or twice to encourage even browning, until the bottom is crisp and golden brown. (Take a peek with a spatula to check the color!) 

  10. Transfer the pan to the oven and broil for 1 to 2 minutes, until the top is golden and begins to brown in places. 

  11. Let the corn fritter cool in the pan for about 5 minutes before inverting onto a serving plate or cutting board. Serve immediately. 

Tips from our Bakers

  • Fresh, sweet corn yields a fritter with the best texture and flavor. In a pinch (or in the winter), canned corn will work, though it produces a slightly chewier fritter. Be sure to thoroughly pat it dry before adding it to the batter. Avoid frozen corn, which compromises the fritter’s crisp texture. 

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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