Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Smoky Chicken Corn Cakes Recipe
    Lost? Site Map

    Smoky Chicken Corn Cakes

    Smoky Chicken Corn Cakes. Photo by Darkhunter

    1/1 Photo of Smoky Chicken Corn Cakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    kittycatmom's Note:

    This recipe has become a family favorite! We will be having this often during football season! Great corn cakes!!! Note -- Turn down the heat in this dish by omitting the chipotle or reducing it by half and using just 1 tablespoon of the adobo sauce. Adapted from Real

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a medium bowl, combine the meat, chipotle, lime juice, 1/4 teaspoon of the salt, the onion, tomatoes, and cilantro; set aside.
    2. 2
      In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.
    3. 3
      Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2 to 3 minutes. Using a spatula, flip the cakes and cook 1 minute more.
    4. 4
      Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.

    Ratings & Reviews:

    • on March 12, 2011


      Great (with modifications). I just used boneless skinless thighs which I steamed then shredded. I used white onion which I sauteed first. I did not have cilantro but I added some fresh spinach for color instead. I added chopped black olives and an avocado (would have put it only on top but it had brown spots). I also had to used canned tomato (drained) because the fresh ones were not appealing. I also added cumin and some garlic powder. It was very tasty. For the corn cakes, I had to use grits rather than cornmeal, I used two whole eggs plus two whites, I used cottage cheese rather than ricotta, and only had half the amount of corn. These were amazing because they were actually easy to cook without using a ton of oil. I have a different recipe for something similar that I always have difficulty with. I served the chicken part warm and served it all with grated sharp cheddar. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2011


      I found that as written, this recipe was not quite right. I was only able to find chipotle paste so I used that instead. Using the paste, the sauce on the chicken was WAY too lime flavored so I added probably about another tablespoon or two of the chipotle. I also thought that the corn cakes were completely flavorless. I would definitely recommend adding a bit of sugar and maybe some jalapeno or chile peppers to the batter. I HATE raw red onions so I lightly sauteed mine before adding them to the chicken and I wish I had sauteed everything because I think it would have been much better if served warm. I also highly recommend serving the dish topped with shredded cheddar with guacamole and/or sour cream on the side.
      As written, 3 stars. With a few minor modifications, easily a five star recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2010


      Loved these corn cakes, I added in some cayenne pepper and garlic powder and used 1 teaspoon seasoned salt in place of the kosher salt, these are so delicious, thank you for sharing Kitty, this was made for KK's forum tag game

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Smoky Chicken Corn Cakes

    Serving Size: 1 (494 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 744.9
    Calories from Fat 310
    Total Fat 34.4 g
    Saturated Fat 10.8 g
    Cholesterol 342.1 mg
    Sodium 769.4 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 4.4 g
    Sugars 3.0 g
    Protein 61.6 g

    The following items or measurements are not included:

    chipotle chiles in adobo

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites