Mexican Corn Cakes Recipe

Name: Mexican Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (8 1/2 ounce) package corn muffin mix; 3/4 cup water; 1 egg; 1 (16 ounce) can black beans, rinsed and drained; 2 cups diced cooked chicken; 1 (8 ounce) jar chunky style salsa; 1/8 teaspoon ground cumin; 1/4 cup chopped fresh cilantro; shredded cheddar cheese, for garnish (optional); light sour cream, for garnish (optional)

Servings: persons

1 (8 1/2 ounce) package corn muffin mix
3/4 cup water
1 egg
1 (16 ounce) can black beans, rinsed and drained
2 cups diced cooked chicken
1 (8 ounce) jar chunky style salsa
1/8 teaspoon ground cumin
1/4 cup chopped fresh cilantro
shredded cheddar cheese, for garnish (optional)
light sour cream, for garnish (optional)

1
To make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended.
2
Batter will be slightly lumpy.
3
Grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot.
4
Make corn cakes in batches using 1/4 cup batter for each one and cooking about 2 minutes on each sides, until golden brown (You should have 12 corncakes total).
5
In small saucepan stir together black beans, chicken, salsa and cumin.
6
Cook over low heat just until heated through.
7
Remove pan from heat and stir in cilantro.
8
To serve, place three corn cakes on each plate.
9
Top with bean and chicken mixture.
10
Garnish with shredded cheddar cheese and a dollop of sour cream.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 (8 1/2 ounce) package corn muffin mix, 3/4 cup water, 1 egg, 1 (16 ounce) can black beans, rinsed and drained, and more.

Yes, Mexican 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.

Mexican Corn Cakes

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