Savory Corn Cakes

12 Nov

Savory Corn Cakes

1 cup yellow cornmeal
1/2 cup all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/3 teaspoon ground pepper
2 teaspoon sugar
2 tablespoon unsalted butter, melted and cooled
1 large egg
1 cup buttermilk
1 cup fresh corn kernels (frozen or canned would also work)
1/4 cup diced scallions, white parts only
1/2 fresh jalapeno, seeded and minced
1 1/4 cup grated Monterey Jack cheese
2-3 tablespoons olive oil for cooking
1/3 cup sour cream (for garnish, optional)


  1. In a large bowl combine the cornmeal, flour, salt, baking soda, pepper and sugar. Set aside.
  2. In a small bowl combine the melted butter, egg and buttermilk. Set aside.
  3. In a large skillet over medium-high heat, warm 1 teaspoon olive oil and saute the scallions, jalapeno and corn kernels until cooked through, stirring constantly, about 3 minutes.
  4. Add the corn mixture to the bowl with the buttermilk. Stir in the Monterey Jack cheese. Add the contents of this bowl to the larger bowl with the flour mixture. Stir until the batter is just combined.
  5. Carefully wipe down the large skillet you used for the scallions with a damp paper towel. Warm 1 tablespoon of olive oil over medium-high heat, swirling the oil around to coat the entire pan. Drop the batter onto the skillet 1/4 cup at a time, cooking 2-3 minutes on each side or until the cakes are golden brown. Add more olive oil between batches, if needed.
  6. Transfer finished cakes to a paper-towel lined plate and continue cooking the rest of the cakes.
  7. Serve warm, with sour cream if desired.

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