Salsa Corn Cakes Recipe

Name: Salsa Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flour; ½ cup cornmeal; 1 teaspoon baking powder; 1 teaspoon salt; 2 (3 ounce) packages cream cheese, softened; 6 eggs; 1 cup milk; ¼ cup butter, melted; 1 (15 1/2 ounce) can whole kernel corn, drained; 1 cup salsa; ½ cup onion, chopped; sour cream; salsa

Servings: persons

1 ½ cups flour
½ cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 (3 ounce) packages cream cheese, softened
6 eggs
1 cup milk
¼ cup butter, melted
1 (15 1/2 ounce) can whole kernel corn, drained
1 cup salsa
½ cup onion, chopped
sour cream
salsa

1
Combine flour, cornmeal, baking powder and salt; set aside.
2
In mixing bowl, beat cream cheese and eggs; add milk and butter.
3
Add the dry ingredients just until moistened.
4
Fold in the corn, salsa and onions.
5
Pour batter by 1 /4 cupfuls onto greased hot griddle.
6
Turn when bubbles form on top; cook until the second side is golden brown.
7
Serve with additional sour cream and salsa, if desired.

749

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 13 ingredients. The key ingredients include: 1 ½ cups flour, ½ cup cornmeal, 1 teaspoon baking powder, 1 teaspoon salt, and more.

Yes, Salsa Corn Cakes 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.

Salsa Corn Cakes

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