Spicy Corn Cakes | Blue Jean Chef - Meredith Laurence
These spicy corn cakes could be a delicious starter to a great meal, or they could be a vegetarian entrée with a green vegetable or green salad along side.
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Ingredients
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ teaspoon baking powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1½ cups fresh corn kernels (about 3 large ears)
- 1 Jalapeño pepper (minced)
- 3 scallions (chopped)
- ¾ cup whole milk
- ½ cup canola or vegetable oil
- 1 15-ounce can black beans (drained and rinsed)
- 1 red bell pepper (diced)
- ½ red onion (chopped)
- 2 Roma tomatoes (diced)
- pinch cayenne pepper
- 2 tablespoons fresh cilantro (chopped)
- 1 lime (juiced)
- salt
- freshly ground black pepper
- sour cream (optional)
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