Photo: Annabelle Breakey
Total Time
30 Mins
Serves 6

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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

Note: Nutritional analysis is per 2-cake serving.

Ratings & Reviews

paulamtee's Review

November 06, 2011
This were wonderful and easy. I did make a change though, I put 1/2 of the batter in the pan and then put a little wad of pepper jack cheese in the center. I then added the rest of the batter to the top. The cheese cooked in the was delish!