Crispy Corn Cakes With Smoky Black Bean Salsa
- Ready In:
- 27mins
- Ingredients:
- 19
- Yields:
-
18 cakes
- Serves:
- 4-6
ingredients
- for salsa
- 2 cups cooked black beans
- 1 cup chopped fresh tomato
- 1⁄2 cup chopped red onion
- 3 tablespoons minced fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon minced chipotle chile in adobo
- 1⁄2 teaspoon salt, to taste
- for corn cakes
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 cup shredded sharp cheddar cheese
- 1 cup buttermilk
- 4 tablespoons unsalted butter, melted
- 1 cup corn kernel
- oil, for skillet
- sour cream (to garnish)
directions
- 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.
- 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.
- 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.
- Keep warm in a low oven until they are all cooked.
- To serve, place three or four cakes on a plate, dollop some sour cream, and top with salsa.
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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.
RECIPE SUBMITTED BY
Chef Edlear
United States
please don't salt the food until you've tried it!