Calico Corn Cakes Recipe

I serve these easy Calico Corn Cakes on top of a bowl of my Crockpot Chunky Chili.  The original recipe suggested to serve these with salsa and/or sour cream. You can also use these as little buns for burgers!

Calico Corn Cakes
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Ingredients
  1. 1/2 cup chopped onion
  2. 1/2 cup chopped green pepper
  3. 2 teaspoon canola oil
  4. 1/2 cup all-purpose flour, gluten free if needed
  5. 4 Tablespoons yellow cornmeal, make sure it's gluten free if needed
  6. 1 teaspoon sugar
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon dried oregano
  9. 1/4 teaspoon baking powder
  10. 1/4 teaspoon ground cumin
  11. 2 eggs (beaten)
  12. 1/2 cup milk
  13. 2 cups frozen corn (thawed)
Instructions
  1. In a skillet, saute onions and peppers in oil until tender; set aside (you will use the skillet again). In a medium/large mixing bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg, and milk just until combined. Fold in the corn and onion mixture. In the heated skillet, drop batter by 1/4 cup-fulls into skillet (like pancakes - I use a small scraper along with the 1/4 cup measuring cup). Cook for about 3 minutes on each side or until golden brown.
Notes
  1. I serve this on top of a bowl of chili. The original recipe suggested to serve with salsa and/or sour cream. You can also use these as little buns for burgers!
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