Savory Chili Corn Cakes

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.

10 minutes
20 minutes
18-20 4-inch cakes
1 package Krusteaz Southern Cornbread & Muffin Mix
1 cup milk
1/3 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 teaspoon chili powder

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


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


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.


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