Southwestern Corn Cakes
Bring a burst of bold Southwestern flavor to your table with these irresistible Southwestern Corn Cakes! Featuring a hearty blend of all-purpose flour and yellow cornmeal, these golden cakes are infused with smoky cumin and a hint of chili powder for a savory, spiced kick. Fresh corn kernels, sliced green onions, and fragrant cilantro make each bite pop with vibrant texture and zesty flavor. Lightly crisped on a skillet and boasting a tender, fluffy interior, these corn cakes are easy to prepare in just 35 minutes, making them perfect for brunch, appetizers, or even a light dinner. Serve them warm with your favorite toppings like sour cream, salsa, or avocado for a customizable dish that’s as versatile as it is delicious. Ideal for fans of Southwestern cuisine, these corn cakes are a surefire crowd-pleaser that pack a flavorful punch in every bite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 cup Buttermilk
- 2 large Eggs
- 1 tablespoon Honey
- 2 tablespoons Butter, melted
- 1 cup Fresh or frozen corn kernels (thawed if frozen)
- 2 stalks Green onion, sliced
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Vegetable oil or cooking spray
Instructions
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, cumin, and chili powder.
In a separate bowl, whisk together the buttermilk, eggs, honey, and melted butter until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Fold in the corn kernels, green onion, and chopped cilantro until evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil or cooking spray.
Spoon 2 to 3 tablespoons of batter per corn cake onto the skillet, spacing them about 2 inches apart.
Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges start to set. Flip the corn cakes and cook for an additional 2 minutes, or until golden brown on both sides.
Transfer cooked corn cakes to a plate and keep warm while cooking the remaining batter.
Serve warm, garnished with additional cilantro, sour cream, salsa, or avocado, if desired.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 3024 mg | 131% | |
| Total Carbohydrate | 290.3 g | 106% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 43.9 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 410 mg | 32% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1492 mg | 32% | |
*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.
