Jalapeño Corn Cakes
Annabelle Breakey
Try these corn cakes as a summertime vegetarian main course, served with a salad–or make them smaller, for an appetizer.
This recipe, and others like it, can be found in the article “27 Fresh Corn Recipes You’ll Be Making All Summer Long.”
How to Make It
Step 1
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, jalapeño, and corn.
Step 2
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.
Step 3
3
*Buy in a well-stocked grocery store or natural-food store.
Step 4
4
Note: Nutritional analysis is per 2-cake serving.
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 jalapeño chile, seeded and chopped
2 cups fresh corn kernels
1/4 cup vegetable oil
Sour cream or Greek yogurt
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