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Serves Makes about 24 | Prep Time | Cook Time

Why I Love This Recipe

These corn fingers are absolutely addicting. You can find the molds for them in antique shops or go on line. I think the corn fingers bake better when you preheat the mold in the oven for about an hour before baking. I like to fill the batter into a decorating bag and squeeze the batter into the hot buttered molds. They bake quickly and are great to freeze if you do not need right away. I love the addition of fresh corn in the batter. This gives you the added crunch.

Ingredients You'll Need

½ cup yellow cornmeal or blue cornmeal (for Blue Corn Bread)
½ cup flour
3 tablespoons sugar
1¼ teaspoons baking powder
Dash sea salt
¼ cup melted butter and extra for mold
1 large egg, separated
3 ears fresh corn, kernels removed and reserved
1/3 cup half and half or heavy cream
1/3 cup milk


Preheat oven to 425 degrees. Put cast iron molds in oven for about 1 hour so that they are very hot.

In a medium bowl, stir together cornmeal, flour, sugar, baking powder, and a dash of sea salt.

In another bowl, combine butter, egg yolk, corn, and half and half or cream and milk.

In yet another bowl, beat egg whites until lightly thick. Combine milk mixture with flour mixture until just combined. Gently fold in beaten egg whites. Place batter in a large pastry bag with ½” tip.

Lightly brush molds with the extra butter. Pipe batter into hot corn molds, ¾ of the way up each mold. Bake 8 to 10 minutes. Cool slightly. Remove corn fingers from oven and place on rack. Place on plates. Serve and enjoy!

Questions, Comments & Reviews

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