Jalapeño Corn Cakes

Photo: Annabelle Breakey

Try these corn cakes as a summertime vegetarian main course, served with a salad--or make them smaller, for an appetizer.

Yield: Serves 6
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 42%
  • Protein: 6.3g
  • Fat: 13g
  • Saturated fat: 2.1g
  • Carbohydrate: 32g
  • Fiber: 2.9g
  • Sodium: 348mg
  • Cholesterol: 39mg


  • 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


  1. 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. 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.
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