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Jalapeno Cheddar Corn Cakes

By Deen Brothers


Difficulty: Easy

Prep time: 15 minutes

Cook time: 4 minutes

Servings: 6 servings


Corn Cakes

  • 1/2 cup whole-wheat pastry flour
  • 1/4 cup cornmeal
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 cup corn kernels
  • 1/2 cup shredded Cheddar
  • 1 tablespoon melted unsalted butter
  • 2 to 3 jalapeno pepper s
  • 2 tablespoons olive oil
  • Sea salt

Sour Cream Topping

  • 2 tablespoons reduced-fat sour cream
  • 1/2 tablespoon hot sauce
  • 2 green onions, thinly sliced
  • Pinch of sea salt


Corn Cakes

Whisk together the flour, cornmeal, salt, sugar and baking soda in a large bowl until incorporated. Whisk together the milk and eggs in a separate bowl. Pour the milk mixture into the dry ingredients and add the corn, cheese, butter and jalapeños and mix well.

Heat 1 tablespoon of the oil a large nonstick skillet over medium-high heat. Use an ice-cream scoop to pour the batter for each cake. Cook until golden, about 2 minutes per side. About halfway through cooking, add the remaining oil to the skillet. Transfer the cakes to a plate lined with paper towels to drain and sprinkle with sea salt, if desired. Serve warm with sour cream topping.

Nutritional information per serving: 161 calories, 8 g fat

Sour Cream Topping

Whisk together the sour cream, hot sauce, green onions and sea salt.

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