Description
These Mexican Corn Cakes with Jalapeño & Lime are a delightful twist on traditional corn pancakes, combining the sweet crunch of corn kernels with the zesty brightness of lime and a mild kick of jalapeño. Perfect for breakfast, brunch, or a flavorful snack, these golden cakes are cooked on a griddle until crispy and served warm with your favorite toppings.
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 until well blended.
- Mix wet ingredients: In a separate bowl, beat the eggs along with the buttermilk and melted butter until smooth and fully combined.
- Gradually combine wet and dry ingredients: Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined, being careful not to overmix to keep the batter light and fluffy.
- Fold in add-ins: Carefully fold in the corn kernels, finely chopped jalapeño, lime juice, and lime zest, ensuring they are evenly distributed throughout the batter.
- Cook on a griddle: Preheat a lightly greased griddle or non-stick skillet over medium heat. Pour batter portions onto the hot surface and cook for about 3-4 minutes per side or until golden brown and cooked through.
- Serve warm: Remove the corn cakes from the griddle and serve them warm with your favorite toppings such as sour cream, avocado slices, salsa, or fresh cilantro.
Notes
- Use fresh or frozen corn kernels; if frozen, thaw and drain before using.
- Adjust the amount of jalapeño according to your spice tolerance.
- To keep cooked cakes warm while finishing the batch, place them on a baking sheet in a low oven (around 200°F/90°C).
- These corn cakes can be frozen after cooking; reheat in a toaster or oven for best texture.
- For a dairy-free variation, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice and use dairy-free butter.
