I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.

Cornmeal Cakes with Zucchini and Tomatoes

One of my favorite things about summer is going into my garden and picking fresh vegetables to eat.  We usually have a variety of vegetables in our garden, including squash, zucchini, tomatoes and peppers.  Our garden has always done well, and we end up with heaping amounts of veggies, so I am always trying to come up with new ways to prepare them for my family. 

I have recently discovered P.A.N. Cornmeal, a pantry staple that has been used in Venezuelan homes for many years, but is just now recently making its way into kitchens in the US.  P.A.N. is the number one cornmeal in South America.  In fact, corn is native to North and South America, but it is a staple consumed all over the globe, due to its rich nutrients and versatility. 


It is quickly becoming a staple in my kitchen as well, because it can be used in so many different preparations.  I love utilizing P.A.N. cornmeal as a quick breading for meats and veggies instead of breadcrumbs.  It is a quick and easy way to infuse flavor and crunch in summer veggies for an appetizer or side dish at dinner! 

I made my family these summer veggie cornmeal cakes, and they were a huge hit!  

Cornmeal Cakes

Summer Veggie Cornmeal Cakes

  • 2 cups P.A.N. Cornmeal
  • 2 tsp baking powder
  • 1.5 tsp salt 
  • 1 egg
  • 2 cups water
  • 1 cup milk
  • 1 small zucchini
  • 1 medium tomato 
  • 2 cloves of garlic
  • Oil for frying 

Warm oil in a skillet over medium-high heat. 

In a large bowl, combine P.A.N. Cornmeal, baking powder and salt.  Whisk in egg and water, and stir until well mixed.  

Remove stems from zucchini and dice into small 1/2″ cubes.  Dice tomatoes and mince garlic.  Add veggies to the cornmeal mixture, and stir gently to combine. 

Spoon batter into the skillet, about a tablespoon of batter for each cornmeal cake, and allow to brown on each side.  Similar to making pancakes, but they take a little longer to cook through, about 5 minutes a side. 

I recommend serving these savory cornmeal cakes with a side of salsa 🙂 

Cornmeal Cakes from Scratch

Hungry for more?  Visit P.A.N. Cornmeal’s Tumblr page to find even more recipes! 

Cornmeal Cake with Summer Veggies

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2 Responses to Summer Veggie Cornmeal Cakes

  1. Corinne says:

    Such a smart idea to combine zucchini with the cornmeal since zucchini is often so wet in dishes and cornmeal tends to dry them out. I can’t wait to make these! I bet they are amazing.

  2. Cynthia L says:

    These look absolutely delicious. How lucky you are to be able to feed your family from your own garden. We raise tomatoes and jalapeños so that we can have fresh salsa! I will have to give these a try, I am sure my family would love them.

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