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
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
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.
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.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 258Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 67mgSodium 435mgCarbohydrates 29gFiber 3gSugar 5gProtein 10g
