Recipe courtesy of Bobby Deen
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

Sour Cream Topping: 
  • 2 tablespoons reduced-fat sour cream
  • 1/2 tablespoon hot sauce
  • 2 green onions, green parts only, sliced
  • Pinch sea salt
Corn Cakes:
  • 1/2 cup whole-wheat pastry flour
  • 1/4 cup cornmeal
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1/2 cup shredded Cheddar
  • 1 tablespoon melted unsalted butter
  • 2 to 3 jalapeno peppers, finely chopped
  • 2 tablespoons olive oil
  • Sea salt

Directions

Watch how to make this recipe.

For the sour cream topping: Whisk together the sour cream, hot sauce, green onions and sea salt.

For the corn cakes: Whisk together the flour, cornmeal, salt, sugar and baking soda in a large bowl until incorporated. Whisk together the milk and eggs in a separate bowl. Pour the milk mixture into the dry ingredients and add the corn, cheese, butter and jalapenos and mix well. Heat 1 tablespoon of the oil a large nonstick skillet over medium-high heat. Use an ice-cream scoop to pour the batter for each cake. Cook until golden, about 2 minutes per side. About halfway through cooking, add the remaining oil to the skillet. Transfer the cakes to a plate lined with paper towels to drain and sprinkle with sea salt, if desired. Serve warm with sour cream topping. 

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