Jimmy Dean Three Pepper Sausage Corn Cakes

Jimmy Dean
36 cakes


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1 package Regular Flavor Jimmy Dean Pork Sausage
1 1/2 cups frozen corn kernels
3 large eggs, lightly beaten
1/2 cup melted butter, divided
1 cup water
1/2 teaspoon black pepper
1/2 cup finely chopped red bell pepper
1 medium jalapeno pepper, seeded and minced
1/4 cup thinly sliced green onion
1 1/2 cups white or yellow self-rising cornmeal mix
1 or 2 tablespoons finely chopped cilantro (optional)
3/4 cup sour cream (optional)
Thai sweet chili sauce or salsa (optional)


In a large skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Remove from heat, stir in frozen corn; set aside to cool. In a large mixing bowl, combine beaten eggs, 6 tablespoons of the melted butter, water, black pepper, red pepper, jalapeno pepper, green onion and optional cilantro; stir well. Stir in sausage-corn mixture; add cornmeal mix and stir well. Spray or lightly oil a large skillet or griddle with vegetable oil. Add 2 to 3 teaspoons of remaining butter and heat skillet to medium. Griddle is ready when small drops of water sizzle and disappear almost immediately. For each corn cake, spoon 1 rounded tablespoon of batter onto skillet. Cakes may be flattened slightly or left about 3/4- to 1-inch thick. Cook 2 1/2 to 3 minutes on first side; turn and cook 2 minutes more, or until golden brown on both sides. Use remaining butter as needed to grease skillet. Serve warm; garnish each cake with 1 teaspoon sour cream and chili sauce or salsa if desired.

Created date

November 2007