Crispy Corn Cakes With Smoky Black Bean Salsa

“This recipe is from The Big Book of Appetizers by Deeds and Snyder. It's one of our favorites. Some times we have these with nonfat plain yogurt instead of the sour cream.”
READY IN:
27mins
SERVES:
4-6
YIELD:
18 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Keep warm in a low oven until they are all cooked.
  5. To serve, place three or four cakes on a plate, dollop some sour cream, and top with salsa.

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