Description
These Mexican Corn Cakes with Jalapeño & Lime are a delightful blend of sweet and spicy flavors, featuring tender cornmeal pancakes infused with fresh jalapeños and zesty lime. Perfect for a vibrant breakfast or a savory snack, they are easy to prepare and cook on a griddle to a golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
Add-ins
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup finely chopped jalapeño
- 2 tablespoons lime juice
- 1 teaspoon lime zest
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt to create a uniform dry mix.
- Mix wet ingredients: In a separate bowl, beat the buttermilk, eggs, and melted butter until well combined and smooth.
- Gradually combine wet and dry ingredients: Slowly pour the wet ingredients into the dry mixture, gently stirring until just blended to avoid overmixing, which will ensure tender corn cakes.
- Fold in corn kernels, jalapeño, lime juice, and zest: Carefully incorporate the corn kernels, finely chopped jalapeño, fresh lime juice, and lime zest into the batter for a burst of flavor and texture.
- Cook on a griddle until golden brown: Preheat a lightly greased griddle or non-stick skillet over medium heat. Spoon the batter onto the griddle forming small patties, cook each side for about 3-4 minutes or until golden brown and cooked through.
- Serve warm with favorite toppings: Remove the corn cakes from the griddle and serve immediately, topped with butter, sour cream, cheese, or salsa as desired for an extra layer of taste.
Notes
- Use fresh or frozen corn kernels; if using frozen, thaw and drain before adding.
- Adjust the amount of jalapeño based on your spice preference.
- For a dairy-free option, substitute buttermilk with almond milk mixed with lemon juice and use a plant-based butter.
- These corn cakes can be kept warm in a low oven if making larger batches.
- They pair well with avocado, cilantro, or a drizzle of hot sauce.
