Description
These Mexican Corn Cakes with Jalapeño & Lime are a deliciously zesty and mildly spicy treat that combines the sweetness of corn with the tang of lime and a kick of jalapeño heat. Perfect for breakfast or as a savory snack, these golden cakes are quick to make and wonderful 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 and Flavorings
- 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 bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Mix wet ingredients: In a separate bowl, beat the buttermilk, eggs, and melted butter until smooth and well combined.
- Gradually combine wet and dry ingredients: Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined to form a thick batter. Avoid overmixing to keep the cakes light and fluffy.
- Fold in add-ins: Carefully fold in the corn kernels, finely chopped jalapeño, lime juice, and lime zest to incorporate the vibrant flavors evenly throughout the batter.
- Cook on a griddle: Heat a lightly greased griddle or non-stick skillet over medium heat. Spoon batter onto the griddle forming small cakes. Cook until golden brown on each side, about 3-4 minutes per side, flipping carefully to avoid breaking.
- Serve warm: Transfer the cooked corn cakes to a plate and serve warm with your favorite toppings such as sour cream, salsa, or avocado for an extra burst of flavor.
Notes
- Use fresh or frozen corn kernels; if frozen, thaw and drain before adding.
- Adjust jalapeño quantity based on desired spice level.
- Buttermilk can be substituted with regular milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Keep cooked corn cakes warm in a low oven while preparing the rest to serve all together.
- These cakes can also be reheated on a skillet or toaster oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
