Southwestern Corn Cakes

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 314.3
  • Total Fat: 9.2 g
  • Cholesterol: 60.9 mg
  • Sodium: 863.0 mg
  • Total Carbs: 53.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 9.4 g

View full nutritional breakdown of Southwestern Corn Cakes calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    2 cups (500ml) Frozen whole kernel corn, thawed
    3 large eggs
    2 tbsp (30ml) milk
    1 tbsp (15ml) butter, melted
    1/2 cup (125ml) finely chopped onion
    1/2 cup (125ml) finely copped red bell pepper
    1 jalapeno pepper, seeded and chopped fine
    1 cup (250ml) flour
    1.5 tsp (7ml) baking powder
    1/2 tsp (2ml) salt
    1/8 tsp (0.5ml) pepper
    1/2 tsp (2ml) roasted cumin seeds, ground


In a large bowl, combine corn, eggs, milk, butter, onion, red pepper & jalapeno pepper.

In a separate bowl, combine flour, baking powder, salt, pepper, and cumin. Stir flour mixture into corn mixture.

Heat a large non-stick fry-an over medium heat. For each corn cake, spoon about 1/4 cup (50ml) batter on to frypan. Flatten cakes with the back of a spatula until 4 inches in diameter.

Cook for 6 - 10 minutes or until golden, turning once.

Repeat with remaining batter. Serve with salsa & guacamole.

Number of Servings: 4

Recipe submitted by SparkPeople user PRODUCERGIRL.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.