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.

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

• Chocolate Chickpea Muffins
• Gluten Free Banana Muffins with Peanut Butter
• Candied Ginger and Peach Scones
• Dessert Crêpes with Sweet Ricotta Cream and Strawberries

Yield: Serves 8

Spicy Corn Cakes with Red Chiles, Cilantro, and Goat Cheese

Print

You can use any type of cheese you have on hand for these savory corn cakes. I like a tangy goat cheese, but a sharp cheddar or a creamy Monterey jack would be equally delicious. Top with fried eggs, soy chorizo, or both for a hearty meal.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

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

1. 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.
2. 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.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 258Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 67mgSodium 435mgCarbohydrates 29gFiber 3gSugar 5gProtein 10g