Toasted Cornmeal Cakes With Salsa Recipe

Name: Toasted Cornmeal Cakes With Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cornmeal cakes; 1/2 cup Coarse cornmeal; 1 cup All purpose Flour; 1/2 teaspoon Baking soda; 1 teaspoon Baking powder; 1/2 teaspoon Salt; 1 1/2 cups Buttermilk; 1 Egg; 1 teaspoon Granulated sugar; 3 Green onions, minced white and light green parts; 1 tablespoon Vegetable oil for cooking; Black Bean & Corn Salsa; 1/3 cup Cooked black beans (rinse if using canned); 1/2 cup Corn, fresh or frozen; 4 Green onions, sliced; 2 tablespoons Olive oil; 1 tablespoon Fresh lime juice; 1 Clove of garlic, minced; 1/2 teaspoon Salt

Servings: persons

For the cornmeal cakes
1/2 cup Coarse cornmeal
1 cup All purpose Flour
1/2 teaspoon Baking soda
1 teaspoon Baking powder
1/2 teaspoon Salt
1 1/2 cups Buttermilk
1 Egg
1 teaspoon Granulated sugar
3 Green onions, minced white and light green parts
1 tablespoon Vegetable oil for cooking
Black Bean & Corn Salsa
1/3 cup Cooked black beans (rinse if using canned)
1/2 cup Corn, fresh or frozen
4 Green onions, sliced
2 tablespoons Olive oil
1 tablespoon Fresh lime juice
1 Clove of garlic, minced
1/2 teaspoon Salt

1
["n a 10"" skillet warmed under medium heat, add the cornmeal and toast until light golden brown. This will take about 3 minutes with intermittent stirring. Immediately transfer to a large bowl to stop the cooking process. After it has cooled for about 5 minutes (which is a perfect time to make the accompanying salsa) add the flour, baking powder, baking soda and salt and mix together with a whisk.", "In a small bowl combine the egg, buttermilk and sugar. Then add to the larger bowl, stirring only until the mixture is barely smoothed out. Stir in the green onions.", "Add oil to a heavy nonstick skillet and place over a medium high heat on the stove. Ladle on the better using a 1/4 c scoop. Flip the cakes when bubbles form at the top, about 3 minutes then cook 2 minutes on the other side.", "For Salsa - In a small jar, combine olive oil, lime juice, garlic and salt.", "In a small bowl add black beans, corn and green onions pour in lime mixture and toss together. Serve on top of cornmeal cakes"]

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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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 19 ingredients. The key ingredients include: For the cornmeal cakes, 1/2 cup Coarse cornmeal, 1 cup All purpose Flour, 1/2 teaspoon Baking soda, and more.

Yes, Toasted Cornmeal Cakes With 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!

Toasted Cornmeal Cakes With Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions