Double Corn Cakes with Black Beans Recipe

Name: Double Corn Cakes with Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 medium yellow onion, diced (1 1/2 cups); 3 cloves garlic, minced (1 Tbs.); 1 jalapeno chile, seeded and diced ( 1/4 cup); 1 Tbs. ground cumin; 2 15-oz. cans no-salt-added black beans, rinsed and drained; 1 15-oz. can diced tomatoes; 1 1/2 cups fresh or thawed frozen corn kernels, divided; 1 Tbs. lime juice; 1 18-oz. tube pre-cooked polenta; 1 large egg, lightly beaten

Servings: persons

1 Tbs. olive oil
1 medium yellow onion, diced (1 1/2 cups)
3 cloves garlic, minced (1 Tbs.)
1 jalapeno chile, seeded and diced ( 1/4 cup)
1 Tbs. ground cumin
2 15-oz. cans no-salt-added black beans, rinsed and drained
1 15-oz. can diced tomatoes
1 1/2 cups fresh or thawed frozen corn kernels, divided
1 Tbs. lime juice
1 18-oz. tube pre-cooked polenta
1 large egg, lightly beaten

1
Heat oil in large skillet over medium-high heat.
2
Add onion, garlic, jalapeno, and cumin, and saute 5 minutes.
3
Stir in beans, tomatoes,
4
1 cup corn, and lime juice; season with salt and pepper, if desired.
5
Cook 5 minutes, or until heated through.
6
Transfer mixture to covered container, and keep warm.
7
Wipe out skillet.
8
Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth.
9
Add remaining 1/2 cup corn kernels.
10
Microwave 1 minute to soften polenta.
11
Stir, then add beaten egg, and fold into polenta mixture until smooth.
12
Coat skillet with cooking spray, and heat over medium-high heat.
13
Shape polenta into 8 1/3-cup cakes, gently flattening with palm.
14
Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown.
15
Serve corn cakes over black bean mixture.

517

kcal

Calories

Fat

Carbs

Protein

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 medium yellow onion, diced (1 1/2 cups), 3 cloves garlic, minced (1 Tbs.), 1 jalapeno chile, seeded and diced ( 1/4 cup), and more.

Yes, Double Corn Cakes with Black Beans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Corn Cakes with Black Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions