Jalapeno Cheddar Corn Cakes

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


  1. For the sour cream topping: Whisk together the sour cream, hot sauce, green onions and sea salt.
  2. 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.