Description
These Mexican Corn Cakes are a flavorful and zesty twist on traditional cornmeal cakes, featuring fresh corn kernels, spicy jalapeño, and tangy lime. Perfect for breakfast, brunch, or a light snack, they are fluffy, slightly sweet, and packed with a hint of heat and citrus freshness.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup finely chopped jalapeño
- 2 tablespoons lime juice
- 1 teaspoon lime zest
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until fully combined and smooth.
- Mix wet ingredients: In a separate bowl, beat the eggs, then whisk in the buttermilk and melted butter until the mixture is well blended.
- Gradually combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients gradually, stirring gently just until the batter is smooth and evenly mixed without overmixing.
- Fold in flavorings: Carefully fold in the corn kernels, finely chopped jalapeño, lime juice, and lime zest to evenly distribute these flavorful additions throughout the batter.
- Cook on a griddle: Heat a lightly greased griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter for each cake and cook for about 3-4 minutes on one side until bubbles form on the surface and the edges look set. Flip and cook another 3-4 minutes until golden brown and cooked through.
- Serve warm: Serve the corn cakes warm immediately with your favorite toppings such as sour cream, salsa, avocado slices, or fresh cilantro for a delicious and vibrant dish.
Notes
- Use fresh or frozen corn kernels; if using frozen, thaw and drain excess moisture before folding into the batter.
- Adjust the amount of jalapeño according to your preferred spice level or substitute with milder pepper for less heat.
- For a dairy-free version, substitute buttermilk with a dairy-free milk and vinegar or lemon juice.
- These corn cakes can also be reheated in a toaster or oven for a quick snack.
- To keep the cakes warm before serving, place them on a baking sheet in an oven set at 200°F (95°C).
