These corn cakes are light and perfect with Black Beans and Mango Sauce. I also pair them up with soup or a salad for a light meal. They are easy to make and I like to top the Corn Cakes with Chipotle Cream.
Savory Corn Cakes
¼ c Red Bell Pepper, finely chopped
2 c Fresh or Frozen Corn
¼ c Scallions, minced
½ c Corn Meal
½ c White Flour
1t Baking Powder
½ t Baking Soda
½ t Salt
2 Large Eggs
Vegetable Oil or butter for pan
Melt butter in a small skillet.
Add the bell pepper and corn, sauté over medium heat for about 10 minutes.
Remove from heat, stir in scallions and set aside.
Combine the cornmeal, flour, baking powder, baking soda and salt in a medium-sized bowl.
Make a well in the center.
Beat together the eggs and buttermilk until frothy. Pour this and the corn mixture into the well in the center of the dry mixture.
Stir briefly until everything is combined. Don’t overmix.
Lightly grease a hot skillet or griddle with butter or oil.
Using a ¼ c measuring cup, pour batter on pan.
Fry corn cakes for about 2 minutes on each side, or until golden.
Serve hot, topped with a few cilantro leaves and a drizzle of room-temperature Chipotle Cream.
Makes about a dozen corn cakes.