RECIPES › Savory Chili Corn Cakes

Savory Chili Corn Cakes

Name: Savory Chili Corn Cakes
Prep time: 10 min
Total time: 20 min
Yield: 18-20 cakes (4")
Ingredients: 1 package Krusteaz® Southern Cornbread & Muffin Mix; 1 cup Milk; ⅓ cup Butter, melted; 2 Eggs; 1 (15 oz) can Sweet corn, drained; 1 (4 oz) can Diced green chilis; 1 bunch Green onions, chopped; 1 tsp Chili powder

A plate of Savory Chili Corn Cakes topped with avocado and pico de gallo.

Experience a burst of bold flavors with our Savory Chili Corn Cakes recipe. These delectable corn cakes are infused with a blend of spices creating a perfect balance of heat and smokiness.

PREP

10 minutes

TOTAL TIME

20 minutes

SERVINGS

18-20 cakes (4")

1 package Krusteaz® Southern Cornbread & Muffin Mix

1 cup Milk

⅓ cup Butter, melted

2 Eggs

1 (15 oz) can Sweet corn, drained

1 (4 oz) can Diced green chilis

1 bunch Green onions, chopped

1 tsp Chili powder

STEP 1

Heat griddle to 375°F (medium heat) and lightly grease.

STEP 2

In large bowl, combine milk, melted butter and eggs. Add cornbread mix, corn, chilis, onions and chili powder. Stir until well-blended.

STEP 3

Scoop (#20) about ¼ cup batter per corn cake onto prepared griddle. Cook 2 ½ minutes. Flip and cook 2 ½ minutes more. Serve warm.
Makes 18-20 4-inch corn cakes.

Tip: If you like them spicy, substitute ¼ cup diced jalapeños for the green chilis.