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    You are in: Home / Recipes / Crispy Corn Cakes With Smoky Black Bean Salsa Recipe
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    Crispy Corn Cakes With Smoky Black Bean Salsa

    Average Rating:

    3 Total Reviews

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    • on March 28, 2009

      My husband loved this, once I worked out the kinks. The corn cake mixture desperately needed flour because it came apart in the pan, I added about a tablespoon; the recipe did not specify what temperature to cook the corn cakes, and after wasting more batter I figured out that they needed to be fried up quickly - about two minutes each side - at high heat. the corn cakes had a wonderful crispy texture and the salsa smoky and delicious.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2013

      Loved these little cakes. Be sure to top with both the sour cream and the salsa. Will make often.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 08, 2013

      Wow, I loved these. I followed the recipe exactly as written, no problems. My batter held together fine, the cakes were tender and light. I have a lot of experience with this sort of cooking, maybe it's a confidence thing.

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    Nutritional Facts for Crispy Corn Cakes With Smoky Black Bean Salsa

    Serving Size: 1 (243 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 462.9
     
    Calories from Fat 168
    36%
    Total Fat 18.7 g
    28%
    Saturated Fat 10.9 g
    54%
    Cholesterol 47.8 mg
    15%
    Sodium 1089.9 mg
    45%
    Total Carbohydrate 60.4 g
    20%
    Dietary Fiber 11.5 g
    46%
    Sugars 5.3 g
    21%
    Protein 17.6 g
    35%

    The following items or measurements are not included:

    chipotle chiles in adobo

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