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By: Rachel GurkPosted: 03/17/2014
This post may contain affiliate links. Please read my disclosure policy.
Savory corn cakes are easy to make and are a perfect side to any southwest meal. Great for breakfast, too!
Today, I’m excited to tell you about another friend’s book — The New Southwest. The book is written by Meagan Micozzi of Scarletta Bakes.
I had a hard time choosing what recipe I would make from this beautiful book. It’s full of great southwestern recipes — in Meagan’s words, “classic flavors with a modern twist.”
I’m glad I chose these corn cakes as my first recipe to try from Meagan’s book. They are so good and have quickly become a favorite. The crispy corn tucked in the soft cakes with the flavorful green onions make these a perfect side dish or breakfast. I hope you love them as much as we do.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Savory Corn Cakes
4.70 from 10 votesPrep Time: 10 minutes mins
Cook Time: 8 minutes mins
Total Time: 18 minutes mins
12 corn cakes
Print Rate Recipe
Savory corn cakes are easy to make and are a perfect side to any southwest meal. Great for breakfast, too!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 1/2 cup sour cream
- 1 large egg
- 2 1/2 cups canned or cooked fresh whole corn kernels
- 1 cup diced green onions
- vegetable oil for frying
Instructions
Whisk flour, baking powder, and salt together in a large bowl.
In a separate bowl, whisk milk, sour cream, and egg together. Whisk the wet ingredients into the dry ingredients, mixing just until you have a smooth, uniform batter. Fold in corn and green onions.
Heat 1 tablespoon oil in a heavy-bottomed skillet over medium heat (assuming you will be frying these corn cakes in batches, I recommend adding approximately 1 tablespoon of oil to your pan before cooking each batch). Using 1/4 cup measure, portion out 3 or 4 corn cakes into the skillet. Fry corn cakes for approximately 3 minutes on the first side, until air holes appear across the top of each corn cake, and their shapes are set and matte colored. Flip and cook 3 to 4 more minutes, until corn cakes are cooked through.
Serve immediately or keep warm in oven. Continue cooking batches of corn cakes until all the batter is used.
Notes
- Recipe reprinted with permission from The New Southwest by Meagan Micozzi.
Nutrition Information
Serving: 1corn cake, Calories: 97kcal, Carbohydrates: 12g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 23mg, Sodium: 234mg, Fiber: 1g, Sugar: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
Disclosure: I was provided a copy of the book to review at no charge but was not compensated for my review. All opinions are my own as always. Post contains an affiliate link.
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Reader Interactions
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Shelley @ Two Healthy Kitchens says
Oh, this looks amazing – just beautiful! And I so appreciate learning about this wonderful new book! Sweet Glazed Avocado Doughnuts?? Caramel Soaked Mexican Chocolate Pancakes??? Fabulous! :D
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Nicole ~ Cooking for Keeps says
I totally bought this cookbook a few months back and adore it! I’m a sucker for corn cakes, and these look perfect!
Reply
Darlene Peterson says
I like anything with black beans. These corn cakes look awesome and I know my family would love them.
Reply
Katrina @ Warm Vanilla Sugar says
Yum!! Loving this recipe!
Reply
JudithC says
Love tamales…. a flavorful chili… a picked from the garden salsa fresca…. limes and cilantro make my tastebuds happy!
I am loving the visuals and recipe on those corn cakes…. I am a lover of savory foods…. even at breakfast! I’ll take a plate of that!! :-)
Reply
Linda romer says
Black bean dip, salsa, I love southwest flavors and these corn cakes look good I will have to make them for my family. Thank you
Reply
Meagan @ A Zesty Bite says
I absolutely love Mexican food and of course these savory corn cakes.
Reply
Gammy says
Grew up on Tex Mex – could eat it daily. I especially like dishes with chili con queso, beans, guacamole.
Looks like a fun cookbook!Reply
Lainey says
My favorite southwestern inspired food is fajitas although those corn cakes look delicious.
Reply
Pam Sohan says
I don’t think there is anything Southwest inspired that I wouldn’t like. :D
Reply
suzi says
Anything with black beans, lime and cilantro gets my vote!!
Reply
Pat d says
I like anything southwestern. It’s my favorite kind of food.
Reply
