Smoky Chicken Corn Cakes
Bursting with bold flavors and hearty textures, these Smoky Chicken Corn Cakes are a savory twist on classic fritters, perfect for any meal of the day. Made with tender, shredded chicken, sweet corn kernels, and a hint of smoked paprika, these golden cakes offer a delightful balance of smoky and savory notes. A mix of all-purpose flour and cornmeal ensures a perfectly crispy exterior, while melty cheddar cheese and scallions add a satisfying richness to every bite. They come together quickly in just 35 minutes, making them an ideal weeknight dinner or brunch option. Serve these flavorful corn cakes warm, topped with a dollop of tangy sour cream and a sprinkle of fresh cilantro for a vibrant finish. Whether as a standalone dish or paired with a crisp salad, these smoky chicken corn cakes are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Cooked, shredded chicken
- 1 cup Corn kernels (fresh, canned, or frozen)
- 0.75 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Baking powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup Whole milk
- 1 cup Shredded cheddar cheese
- 2 tablespoons Scallions (thinly sliced)
- 2 tablespoons Vegetable oil
- Sour cream (for serving, optional)
- Chopped fresh cilantro (optional garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, smoked paprika, salt, and black pepper. Whisk well to combine.
In a separate medium-sized bowl, beat the eggs and mix in the milk.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to over-mix.
Fold in the corn kernels, shredded chicken, cheddar cheese, and scallions until evenly distributed in the batter.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.
Scoop about 1/4 cup of the batter for each corn cake onto the skillet, leaving space between the cakes. Flatten slightly with the back of a spoon for even cooking.
Cook for 3-4 minutes per side or until the edges are golden brown and the center is cooked through. Adjust the heat as needed to prevent burning.
Transfer cooked corn cakes to a plate lined with paper towels and cover loosely with foil to keep warm. Add the remaining tablespoon of vegetable oil as needed and cook the remaining batter.
Serve the smoky chicken corn cakes warm with a dollop of sour cream on top and a sprinkle of fresh cilantro, if desired.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 21.1 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1127 mg | 87% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
