• Cooking Time: 3
  • Servings: 10
  • Preparation Time: 10


These little corn cakes are super easy to make, can be made to go with a variety of dishes, and are, of course, very, very tasty.


  • 2 scallions, thinly sliced
  • 1/3 cup red bell pepper, small dice
  • 3 tablespoons cilantro, minced
  • 8 ounces corn kernels
  • 1/2 c milk
  • 1/2 c unbleached all purpose flour
  • 1/2 c cornmeal
  • 2 whole eggs
  • 1 egg yolk


  • In a medium bowl, combine flour and cornmeal. Set aside.
  • Combine corn and milk in food processor or blender and process until smooth.
  • Beat in eggs and yolks.
  • Stir in dry mixture.
  • Fold in scallions, bell pepper, and cilantro.
  • Heat heavy skillet (you can't beat cast iron!) to medium high heat with a little bit of vegetable oil.
  • Spoon about two tablespoons of batter into the pan and smooth out a little to form a round.
  • Cook like a pancake, browning both sides – about three minutes per side.
  • Serve as a side for grilled meats, as a topped, blini-like appetizer, or, as pictured above, as a main course covered with black beans and herbs.

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