Jalapeno Corn Cakes With Avocado Salsa

"These babies are extremely versatile. They make perfect little party bites, but could also be made as 4 inch cakes for a hearty side dish, a vegetarian meal, or the base of a savory south-west breakfast! They taste great warm and at room temperature, and the citrus in the salsa does a fine job of keeping the avocado green throughout the course of the evening! You could actually make the corn cakes hours, even a couple days before. Then reheat them for your event."
 
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photo by spicyperspective photo by spicyperspective
photo by spicyperspective
Ready In:
30mins
Ingredients:
21
Yields:
50 cakes
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ingredients

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directions

  • Combine all dry ingredients for the corn cakes, in a large bowl.
  • Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.
  • Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.
  • While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
  • Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side!
  • * If making as a side dish, use a 1/4 cup scoop!

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RECIPE SUBMITTED BY

<p>I'm a cooking instructor and food writer sharing recipes, cooking tips and SPICY thoughts!</p> <p><strong><img title=Sommer @ A Spicy Perspective src=http://aspicyperspective.com/wp-content/uploads/2010/12/11-300x240.jpg alt=Sommer Collier width=300 height=240 /></strong></p> <p><strong>Check out all my recipes at <a href=http://www.aspicyperspective.com>www.aspicyperspective.com!</a></strong></p>
 
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