Know what’s on your plate
Corn cakes
Calories & nutrition facts
snacks
Nutrition facts
Per 100 g% DV- Calories 387 kcal —
- Protein 8.1 g 16%
- Carbohydrate 82 g 30%
- Fat 2.4 g 3%
- Saturated fat 0.4 g 2%
- Fibre 1.9 g 7%
- Sugars 23 g —
- Sodium 488 mg 21%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 70 µg 8%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.25 mg 21%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 5.2 mg 32%
- Pantothenic acid (B5) 0.83 mg 17%
- Vitamin B6 0.14 mg 8%
- Folate (B9) 19 µg 5%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 19 mg 1%
- Iron 1.4 mg 8%
- Magnesium 114 mg 27%
- Phosphorus 157 mg 13%
- Potassium 157 mg 3%
- Zinc 2 mg 18%
- Copper 0.42 mg 47%
- Manganese 1.8 mg 79%
- Selenium 9.9 µg 18%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 387 | 8.1 g | 82 g | 2.4 g |
| 1 × cake | 9 g | 35 | 0.7 g | 7.3 g | 0.2 g |
| 1 × cakes | 18 g | 70 | 1.5 g | 15 g | 0.4 g |
| 2 × cake | 18 g | 70 | 1.5 g | 15 g | 0.4 g |
| ½ × cake | 4.5 g | 17 | 0.4 g | 3.7 g | 0.1 g |
| 3 × cake | 27 g | 104 | 2.2 g | 22 g | 0.6 g |
| 4 × cake | 36 g | 139 | 2.9 g | 29 g | 0.9 g |
Similar foods
- Puffed corn cakesplain, with salt385 kcal / 100 g
- Plain corn cakebiscuit, savoury370 kcal / 100 g
- Multigrain corn cakebiscuit, savoury355 kcal / 100 g
- Popcorn cakesnacks384 kcal / 100 g
- Corn snacks526 kcal / 100 g
- Corn chipssnacks, corn-based, extruded, plain539 kcal / 100 g
- Rice cakesw spices402 kcal / 100 g
- Brown rice and corn rice cakes385 kcal / 100 g
- Snack cakeindustrialized419 kcal / 100 g
- Rice cake with corn364 kcal / 100 g
Questions about Corn cakes
What can you put on corn cakes?
Their crisp, lightly sweet flavour works with both savoury and sweet toppings. Try mashed avocado with lemon and black pepper, hummus with sliced cucumber, soft cheese with tomato, or peanut butter with banana.
Can you toast corn cakes?
You can warm them briefly in a toaster, but thin puffed cakes can scorch or crumble. For more control, heat them in a dry frying pan over a low heat for about a minute on each side.
How do you stop corn cakes going stale?
Keep them in an airtight container in a cool, dry cupboard, away from steam and damp. Once the packet is open, seal it tightly; refrigeration can make them lose their crispness.
What should you look for when buying corn cakes?
Choose cakes that are dry and intact, without a stale or rancid smell. For a simple base for toppings, look for plain ones; flavoured versions can be saltier or sweeter.
Are corn cakes the same as rice cakes?
Both are crisp, puffed snacks, but corn cakes tend to have a more distinctly savoury, toasted-corn taste, while rice cakes are usually milder. Either can take similar toppings, though delicate toppings stand out more on plain rice cakes.
How are corn cakes made?
Many are made by heating and pressing corn kernels under pressure so the moisture makes them puff; the cakes are then shaped and dried. That is why they are light and crisp rather than dense like a cornmeal flatbread.
Can you eat corn cakes with sweet toppings?
Yes. Their mild corn flavour pairs well with yoghurt and berries, sliced pear with nut butter, or a little honey and cinnamon. Add wet toppings just before eating so the cakes do not turn soggy.
Source: USDA FoodData Central 168857 · per 100 g · carbohydrate per EU label, fibre excluded
