Corn-and-Black Bean Cakes With Smoked Salmon Salsa

Chef Allen cooks fresh corn and dried black beans when possible, but offers shortcuts here.


6 servings

Recipe from

Southern Living


1 cup all-purpose flour
2 large eggs
1/4 cup butter or margarine, melted
1 teaspoon baking powder
3/4 cup milk
3/4 cup frozen whole kernel corn, thawed
3/4 cup canned black beans, rinsed and drained
3/4 teaspoon salt
3/4 teaspoon coarsely ground pepper


Whisk together first 5 ingredients in a large bowl; stir in corn and next 3 ingredients.

Pour about 1/4 cup batter for each pancake into a nonstick skillet over medium-high heat. Cook until tops of pancakes are covered with bubbles and edges appear done; turn and cook other side. Serve with Smoked Salmon Salsa.