Crispy Corn Cakes With Smoky Black Bean Salsa

READY IN: 27mins
Recipe by Chef Edlear

This recipe is from The Big Book of Appetizers by Deeds and Snyder. It's one of our favorites. Some times we have these with nonfat plain yogurt instead of the sour cream.

Top Review by msdparker

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.

Ingredients Nutrition

Directions

  1. Toss together all the salsa ingredients, taste for seasoning. Allow to sit while you prepare the corn cakes, then taste again before serving, adjust seasoning if necessary.
  2. To make the corn cakes, Mix together the cornmeal, baking powder, salt, baking soda and cheddar. Add the buttermilk, butter and corn, gently fold together. Do not overmix.
  3. Heat a large skillet, coat with a film of oil. Drop batter by the tablespoon onto the hot skillet. Cook until bubbles break on the tops of the cakes, then flip them over. Cook a few minutes more, or until the bottoms brown and one tests done.
  4. Keep warm in a low oven until they are all cooked.
  5. To serve, place three or four cakes on a plate, dollop some sour cream, and top with salsa.

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