Mediterranean Corn Cakes
In late July and August when local corn is abundant, I try to use it in every dish I make. These delectable corn cakes made with my spicy Jalapeño Pepper Flakes and Mediterranean seasoning are always a hit. I often serve them as a dinner side dish. When I make them as appetizers I make them just a smidge smaller.
Ingredients
1 tablespoon Mediterranean Seasoning
1 tablespoon Jalapeno Pepper Flakes
3/4 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sour cream
2 large eggs
2 tablespoons olive oil, divided
1 1/4 cups corn kernals
Recipe Info
Difficulty Level:
Easy
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Serving size:
8
Directions
1. In a large mixing bowl combine the flour, cornmeal, baking powder and salt.
2. In another bowl combine the eggs, 1 tablespoon olive oil and sour cream - whisk until smooth. Pour into the dry ingredients. Fold in the corn, Mediterranean Seasoning and Jalapeño Pepper Flakes until just combined.
3. Heat a large skillet over medium heat with the remaining 1/2 tablespoon of oil. Spoon 1/3 cup of mixture onto the hot pan. Cook for for 4-6 minutes per side. Repeat with remaining oil and batter. Serve warm.
Comments
Recipe Tip:
I serve these delicious savory corn cakes with Smoky Paprika Chipotle aioli.
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