Green Chili Corn Cakes
Green Chili Corn Cakes are flavorful, crispy treats with a hint of spice, perfect for breakfast, brunch, or as a side dish for gatherings and family meals.
Ingredients
Instructions
- In a medium bowl, mix the corn meal, flour, sugar, baking powder, and salt.
- With a fork, stir in milk, egg, and green chilies until the mixture is just moistened; batter will be slightly lumpy.
- In a 10-inch skillet over medium heat, add 1 tablespoon salad oil and heat until hot.
- Pour batter into the skillet by scant 1/4 cupfuls, making a few corn cakes at a time.
- Cook until lightly browned on both sides.
- Repeat, adding more oil if needed.
Tips & Substitutions
For a gluten-free option, substitute the all-purpose flour with a gluten-free blend. You can also add chopped onions or bell peppers for extra flavor. If you prefer a spicier kick, consider using jalapeños instead of green chilies. Make sure not to overmix the batter; it should remain slightly lumpy for the best texture.
Serving Suggestions
Serve these corn cakes warm, topped with a dollop of sour cream or avocado. They pair beautifully with Picante Sauce Dip for added zest. Consider serving alongside a fresh salad or as a side to Black Bean Vegetable Chili for a complete meal. They also make a great appetizer at gatherings.
Storage & Reheating
Store leftover corn cakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat for a few minutes on each side, or microwave them for about 30 seconds. This will help maintain their texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chili Corn Cakes contains roughly 120 calories, with 1g protein, 11g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 879mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these corn cakes ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken slightly. Alternatively, you can cook the cakes ahead and reheat them when ready to serve.
What can I substitute for the green chilies?
If you want to change the flavor profile, diced red bell peppers or even corn kernels can be used instead of green chilies. For a spicier option, diced jalapeños or a dash of hot sauce can add a nice kick to the cakes.
How can I make these corn cakes vegan?
To make this recipe vegan, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based milk alternative. Additionally, ensure the salad oil is not derived from animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).