Cheesy Jalapeno Corn Patties

Total Time
Prep 10 mins
Cook 3 mins

A long time family favorite! ---you may omit the jalapeno pepper if desired and adjust the cayenne and garlic powder to taste.

Ingredients Nutrition


  1. In a bowl whisk together cornmeal, flour, salt, baking soda, black pepper or cayenne, garlic powder if using and sugar.
  2. In another bowl whisk together cooled melted butter, egg and buttermilk; then add in the chopped corn, onion, roasted bell peppers, chopped jalapeno and Monterey Jack cheese; add to the cornmeal batter and stir until JUST combined.
  3. Heat a large griddle to medium-high heat, the spread with butter (use as much butter as desired).
  4. Drop about 1/4 cup of batter onto the griddle spreading to about 3-4-inch cakes.
  5. Cook the corn cakes for about 2-3 minutes on each side or until golden.


Most Helpful

my family loved these!!!! i served them with the chili-Ground Turkey Chili For People Who Hate Ground Turkey- and it was GREAT!

sweetkris August 20, 2008

We really enjoyed these! They were great as a light dinner, followed the recipe with the exception of buttermilk, I only had regular milk on hand. They came out nice and light and yummy!

Kitchen__Princess January 12, 2008

These are the best corn cakes I've ever had! And I grew up eating these things. They are light and soft on the inside and crispy outside. I've made them 5 or 6 times since I got the recipe a week ago. Reeeallllly good. I left out the jalepeno, red peppers, cheese and corn because I like them simple. I used oil instead of butter just cuz it was easier. yummmmmmmm

kaybeeM November 01, 2006

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