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These Spicy Corn Cakes are full of fresh corn, chilies, cilantro, and cheese. They make a great brunch dish and are easy enough to make while camping. That’s my kind of breakfast.
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A new edition of my first book, Campfire Cuisine
Today I am celebrating with spicy corn cakes from my first book, Campfire Cuisine. I can hardly believe that this book, my first “baby,” turned seven years old on May 1. And like any parent, I can’t help but wonder where the time has gone. But the coolest part is that to mark the occasion, Quirk Books released a new, upgraded, updated, spiffed up edition of the book. I couldn’t ask for a better birthday present.
I’m really excited about the new edition. Like the first, it’s adorable and is full of helpful tips and recipes for incredibly delicious camping cuisine (if I do say so myself). Plus this new edition has a bunch of great new recipes.
Spicy Corn Cakes fancy enough for brunch, easy enough for camping
I love this recipe for Spicy Corn Cakes spiked with red chiles, cilantro, and cheese. It perfectly illustrates the shared genes between Campfire Cuisine and The Lazy Gourmet: special enough to serve for a fancy brunch, but the recipe is so simple you can make it at a campsite.
More great breakfast recipes you’ll love
If you love savory breakfasts, try Air Fryer Breakfast Egg Tarts or Chilaquiles. If you have a morning sweet tooth, give Japanese Souffle Pancakes, Chocolate Chickpea Muffins, or Honey Cake a try!
Spicy Corn Cakes with Red Chiles, Cilantro, and Goat Cheese
Robin Donovan
Ingredients
- 1 cup finely ground corn meal
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 large eggs
- 1 ½ cups plain whole-milk yogurt
- Kernels from 2 ears of corn or about 2 cups frozen or drained canned corn)
- 2 red or green jalapeno or Serrano chilies seeded and diced
- ¼ cup minced fresh cilantro
- 4 ounces shredded or crumbled cheese
- 2 tablespoons vegetable oil
- Salsa for serving
Instructions
- Combine the corn meal, flour, salt, and cumin in a medium bowl or pot and stir to mix. Add the eggs and mix with a fork until combined. Stir in the yogurt, corn, chilies, cilantro, and cheese.
- Heat the oil in a skillet over medium-high heat. When the oil is hot, ladle the batter into the pan about 1/4 of a cup at a time, flattening each dollop to make a circle about 4 inches across and 1/4 –inch thick. Cook 2 to 3 minutes until golden brown on the bottom, then flip and cook another 2 to 3 minutes until the second side is browned. Drain on paper towels and serve hot, topped with salsa, if desired.
