Skip to main content
BROWSE

View Recipe

CORN CHEDDAR CAKES

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 3/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/4 cup milk
  • 2 large eggs beaten
  • 1 11 ounce can spicy corn with red & green bell peppers drained
  • 1 cup fancy shredded sharp Cheddar cheese
  • 1/4 cup chopped green onions
  • - pure vegetable oil
DIRECTIONS

Combine cornmeal, baking powder, salt and cumin in a large mixing bowl. Add milk and beaten eggs; mix to combined.

Stir in drained corn, cheese and green onions. Set aside.

In large skillet over medium-high heat, add enough oil to coat bottom of skillet. When hot, add about ⅛ cup corn batter to skillet; repeat to fill skillet. Gently press flat.

Cook 1-2 minutes, turn over and continue cooking 1-2 minutes or until golden brown. Remove to paper towels. Continue with remaining batter, adding additional oil as needed.