Crispy Corn Cakes With Smoky Black Bean Salsa

Name: Crispy Corn Cakes With Smoky Black Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for salsa; 2 cups cooked black beans; 1 cup chopped fresh tomato; ½ cup chopped red onion; 3 tablespoons minced fresh cilantro; 2 tablespoons fresh lime juice; 1 tablespoon minced chipotle chile in adobo; ½ teaspoon salt, to taste; for corn cakes; 1 cup cornmeal; 2 teaspoons baking powder; ½ teaspoon salt; ½ teaspoon baking soda; ½ cup shredded sharp cheddar cheese; 1 cup buttermilk; 4 tablespoons unsalted butter, melted; 1 cup corn kernel; oil, for skillet; sour cream (to garnish)

Servings: persons

for salsa
2 cups cooked black beans
1 cup chopped fresh tomato
½ cup chopped red onion
3 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced chipotle chile in adobo
½ teaspoon salt, to taste
for corn cakes
1 cup cornmeal
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ cup shredded sharp cheddar cheese
1 cup buttermilk
4 tablespoons unsalted butter, melted
1 cup corn kernel
oil, for skillet
sour cream (to garnish)

1
Toss together all the salsa ingredients, taste for seasoning.
2
Allow to sit while you prepare the corn cakes, then taste again before serving, adjust seasoning if necessary.
3
To make the corn cakes, Mix together the cornmeal, baking powder, salt, baking soda and cheddar.
4
Add the buttermilk, butter and corn, gently fold together.
5
Do not overmix.
6
Heat a large skillet, coat with a film of oil.
7
Drop batter by the tablespoon onto the hot skillet.
8
Cook until bubbles break on the tops of the cakes, then flip them over.
9
Cook a few minutes more, or until the bottoms brown and one tests done.
10
Keep warm in a low oven until they are all cooked.
11
To serve, place three or four cakes on a plate, dollop some sour cream, and top with salsa.

811

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: for salsa, 2 cups cooked black beans, 1 cup chopped fresh tomato, ½ cup chopped red onion, and more.

Yes, Crispy Corn Cakes With Smoky Black Bean Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!