3 Reviews

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.

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msdparker March 28, 2009

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

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adopt a greyhound July 10, 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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Opus2 July 08, 2013
Crispy Corn Cakes With Smoky Black Bean Salsa