Jalapeño Corn Cakes Recipe

Name: Jalapeño Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1 cup milk; 3/4 cup medium-grind cornmeal, preferably stone-ground*; 1/2 cup flour; 1/2 teaspoon kosher salt; 2 teaspoons baking powder; 1 teaspoon chopped fresh marjoram leaves; 3 green onions, chopped, plus sliced onions for garnish; 1 jalapeno chile, seeded and chopped; 2 cups fresh corn kernels; 1/4 cup vegetable oil; Sour cream or Greek yogurt

Servings: persons

1 large egg
1 cup milk
3/4 cup medium-grind cornmeal, preferably stone-ground*
1/2 cup flour
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon chopped fresh marjoram leaves
3 green onions, chopped, plus sliced onions for garnish
1 jalapeno chile, seeded and chopped
2 cups fresh corn kernels
1/4 cup vegetable oil
Sour cream or Greek yogurt

1
Whisk egg and milk together in a medium bowl. Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeno, and corn.
2
Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with sour cream and sliced onions.
3
*Buy in a well-stocked grocery store or natural-food store.
4
Note: Nutritional analysis is per 2-cake serving.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 large egg, 1 cup milk, 3/4 cup medium-grind cornmeal, preferably stone-ground*, 1/2 cup flour, and more.

Yes, Jalapeño Corn Cakes 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.

Jalapeño Corn Cakes

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