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 and Mediterranean Seasoning 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.

Optional: For spicy corn cakes add in 1 tablespoon of Jalapeno Pepper flakes to the flour mixture.

See Victoria's suggestions for gluten-free substitutions for this recipe here.