Photo: Annabelle Breakey
YieldsServes 6
AuthorLouise Galen, West Hollywood, CA,
Try these corn cakes as a summertime vegetarian main course, served with a salad--or make them smaller, for an appetizer.

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

Directions

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.

Jalapeño Corn Cakes