Jalapeño Corn Cakes

Vegetarian
Health score
16%
Jalapeño Corn Cakes
30 min.
6
398kcal

Suggestions


Are you ready to spice up your meal with a delightful twist? These Jalapeño Corn Cakes are the perfect vegetarian side dish that will tantalize your taste buds and impress your guests. With a golden-brown exterior and a fluffy interior, these cakes are bursting with the sweet flavor of fresh corn and the zesty kick of jalapeño. They are not only quick to prepare, taking just 30 minutes, but they also serve up to six people, making them an ideal choice for family gatherings or casual get-togethers.

Imagine the aroma of these cakes sizzling in the pan, filling your kitchen with a mouthwatering scent. The combination of stone-ground cornmeal and fresh corn kernels creates a delightful texture, while the chopped green onions and marjoram add a fresh, herbaceous note. Topped with a dollop of sour cream or Greek yogurt and garnished with sliced onions, these corn cakes are not just a treat for the palate but also a feast for the eyes.

Whether you're serving them alongside your favorite main dish or enjoying them on their own, these Jalapeño Corn Cakes are sure to become a staple in your recipe repertoire. So grab your apron and get ready to whip up a batch of these delicious cakes that are as fun to make as they are to eat!

Ingredients

  • teaspoons double-acting baking powder 
  • 0.8 cup cornmeal stone-ground
  • large eggs 
  • 0.5 cup flour 
  • cups ears corn fresh
  • servings greek yogurt sour
  •  spring onion sliced chopped for garnish
  •  jalapeno seeded chopped
  • 0.5 teaspoon kosher salt 
  • teaspoon marjoram fresh chopped
  • cup milk 
  • 0.3 cup vegetable oil 

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Whisk egg and milk together in a medium bowl.
  2. Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeo, and corn.
  3. Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches.
  4. Serve with sour cream and sliced onions.
  5. *Buy in a well-stocked grocery store or natural-food store.

Nutrition Facts

Calories398kcal
Protein27.57%
Fat31%
Carbs41.43%

Properties

Glycemic Index
61.58
Glycemic Load
15.57
Inflammation Score
-6
Nutrition Score
18.568695483%

Flavonoids

Apigenin
0.04mg
Luteolin
0.03mg
Kaempferol
0.08mg
Quercetin
0.76mg

Nutrients percent of daily need

Calories:397.73kcal
19.89%
Fat:13.86g
21.32%
Saturated Fat:3g
18.77%
Carbohydrates:41.68g
13.89%
Net Carbohydrates:38.34g
13.94%
Sugar:12.13g
13.47%
Cholesterol:45.88mg
15.29%
Sodium:443.7mg
19.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.73g
55.46%
Phosphorus:460.61mg
46.06%
Vitamin B2:0.76mg
44.66%
Selenium:28.19µg
40.28%
Calcium:363.5mg
36.35%
Vitamin K:30.19µg
28.75%
Vitamin B12:1.69µg
28.23%
Vitamin B1:0.29mg
19.38%
Magnesium:71.24mg
17.81%
Vitamin B6:0.35mg
17.36%
Folate:68.53µg
17.13%
Potassium:582.89mg
16.65%
Manganese:0.31mg
15.59%
Zinc:2.27mg
15.15%
Vitamin B5:1.46mg
14.64%
Fiber:3.34g
13.36%
Vitamin B3:2.49mg
12.47%
Iron:1.86mg
10.34%
Vitamin C:7.2mg
8.73%
Vitamin E:1.1mg
7.34%
Copper:0.14mg
6.8%
Vitamin A:295.64IU
5.91%
Vitamin D:0.61µg
4.09%
Source:My Recipes
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