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

Savory Chili Corn Cakes

Prep time: 10 minutes
Total time: 20 minutes
Servings: 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

Directions

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.