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Jalapeño Corn Cakes

Photo: Annabelle Breakey
Total time 30 mins
Yield Serves 6
Try these corn cakes as a summertime vegetarian main course, served with a salad--or make them smaller, for an appetizer.


  • 1 large egg
  • 1 cup milk
  • 3/4 cup medium-grind cornmeal, preferably stone-ground*
  • 1/2 cup flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 teaspoon chopped fresh marjoram leaves
  • 3 green onions, chopped, plus sliced onions for garnish
  • 1 jalapeño chile, seeded and chopped
  • 2 cups fresh corn kernels
  • 1/4 cup vegetable oil
  • Sour cream or Greek yogurt

Nutrition Information

  • calories 259
  • caloriesfromfat 42 %
  • protein 6.3 g
  • fat 13 g
  • satfat 2.1 g
  • carbohydrate 32 g
  • fiber 2.9 g
  • sodium 348 mg
  • cholesterol 39 mg

How to Make It

  1. Whisk egg and milk together in a medium bowl. Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeño, and corn.

  2. Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with sour cream and sliced onions.

  3. *Buy in a well-stocked grocery store or natural-food store.

  4. Note: Nutritional analysis is per 2-cake serving.