RECIPES › Savory Chili Corn Cakes

Savory Chili Corn Cakes

Name: Savory Chili Corn Cakes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 18-20 4-inch cakes

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

PREP

10 minutes

TOTAL TIME

20 minutes

SERVINGS

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

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.

Made with Our

A box of Krusteaz Southern Cornbread and Muffin Mix.

Southern Cornbread & Muffin

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