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Corn-Jalepeno Cakes


YIELD: 50 appetizers
PREP TIME: 1 hour
COOK TIME: 20 minutes

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  • 1 cup yellow cornmeal
  • pinch salt
  • 1 1/2 cups boiling water
  • 2 eggs
  • 1 cup milk
  • 1/2 cup flour
  • 2 Tbsp melted butter
  • 1/2 cup corn kernels
  • 1 large or 2 small jalapeno chiles, seeded & finely diced
  • Lime Crème Fraiche, recipe follows
  • Smoked salmon either lox style or hard smoked
  • Chives for garnish



Step 1

Place cornmeal, salt and boiling water in a bowl; stir well and let set for about 5 minutes to soften.

Whisk eggs into the cornmeal mixture, one at a time. Stir in milk, then flour; whisk to combine. Add the melted butter and mix well. Fold in corn and jalapenos.

Heat a large non-stick sauté pan over medium high heat. Spray with non-stick spray or lightly oil the pan. Drop the mixture by tablespoons to form small pancakes. Cook about 1-2 minutes and turn the pancake. Cook for about 1 more minute, until browned. Remove to a paper towel-lined baking sheet.

To serve: place corn cakes on a serving dish, top with a dollop of crème fraiche and a piece of smoked salmon. Garnish with chives.

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