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Corn chips get all the attention these days, but corn cakes were once a popular way to serve corn. These calico corn cakes have a wonderful texture thanks to both wheat and corn flour, which gives them a bouncy sort of consistency. Plus, the corn flavor is dialed up to 11 because there are whole corn kernels in the batter. To top it off peppers and salsa lend a Southwestern flair to these delicious cakes.
The bits of red and green from the salsa and peppers give these corn cakes their mottled yellow and red look, much like fun calico patterns on fabric.
To start this recipe you sauté onions and red peppers together. You can use green peppers or even jalapeños if you prefer. Then begin making the corn and wheat batter. Then fold in the corn and the peppers and onions. For this recipe we used frozen corn which we thawed, but you can also use freshly cooked corn, too. It’s delicious both ways.
You’ll also need to fold in salsa which also adds color and flavor. The spices in this recipe are garlic, cumin, and oregano, but for a more intense flavor you can always use Mexican oregano.
Scoop the batter onto a skillet of hot oil 1/4 cup at a time and cook for about 3 minutes on each side. Once they’re golden brown on the outside serve these hot with some sour cream and shredded cheese. Or serve with more salsa.
This is a kicky side dish that’s perect for dinner. And any leftovers will be the main event at lunch the next day. These would also be ideal to serve alongside chili. They’re really great for any time you’re craving cornbread.
Calico Corn Cakes
Yield(s): Makes 6 corn cakes
20m prep time
15m cook time
you're making mealtime meaningful.
Ingredients
- 1/4 cup chopped onion
- 1/4 cup chopped red pepper
- 3 tsp vegetable oil, divided
- 1/4 cup all-purpose flour
- 2 Tbsp yellow cornmeal
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp dried oregano
- 1/ 4 tsp garlic powder
- 1/8 tsp baking powder
- 1/8 tsp ground cumin
- 1 egg, beaten
- 1/4 cup milk
- 1 cup frozen corn, thawed
- 1/2 cup salsa
Preparation
- Sauté onion and pepper in 1 teaspoon oil until tender. Set aside.
- In a large bowl combine flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk. Do not overmix. Fold in corn, salsa, onion, and pepper.
- Heat remaining oil in skillet over medium-low heat. Drop batter in 1/4 cup at a time and cook for about 3 minutes on each side. Corn cakes should be golden brown on the edges. Serve with sour cream, cheese, and/or or salsa.
Recipe adapted from Taste of Home.