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

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary test

total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

Nutrition Facts

259 calories; calories from fat 42%; protein 6.3g; fat 13g; saturated fat 2.1g; carbohydrates 32g; fiber 2.9g; sodium 348mg; cholesterol 39mg.
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