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

Nutrition Info

Healthy

Ingredients

Sour Cream Topping: 
Corn Cakes:

Directions

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. 

IDEAS YOU'LL LOVE

Jalapeno Popper Orzo Mac-n-Cheese

Recipe courtesy of Rachael Ray

Corn Cakes with Honey

Recipe courtesy of Rachael Ray

Grilled Corn Cakes

Recipe courtesy of Robin Miller

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Macaroni and Cheddar Cheese

Recipe courtesy of Rachael Ray

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Buttermilk Cheddar Biscuits

Recipe courtesy of Ina Garten

Ale and Cheddar Biscuits

Recipe courtesy of Nancy Fuller

Coconut Cake

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking