Chili Cheddar corn cakes

This is the Chili Cheddar corn cakes recipe.

  • Prep: 20 min
  • Cooking: 20 min
Yields 24 mini-pancakes
chili cheddar corn cakes

Ingredients

  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) chili powder
  • 1/4 tsp (1 mL) salt
  • 1 egg
  • 3/4 cup (175 mL) milk
  • 1 1/4 cup (310 mL) whole kernel corn
  • 1 1/2 cup (375 mL) Canadian Medium Cheddar shredded, divided
  • 4 bacon strips cooked and coarsely chopped
  • 1/2 cup (125 mL) cherry tomatoes quartered
  • 1/4 cup (60 mL) cilantro leaves

Preparation

Preheat oven to 375°F (190°C).

In a bowl, mix dry ingredients together. Make a well in the middle and add milk while stirring with a whisk. Add egg and mix well. Incorporate corn and half the Cheddar.

Heat a large non-stick skillet on medium heat. Drop small spoonfuls of batter into the skillet. Cook each side about 2–3 minutes. Place on a parchment-lined baking sheet and top with remaining Cheddar and bacon.

Bake in the oven for 5–10 minutes. Garnish with tomatoes and cilantro just before serving.

Tips

Cheese alternatives: Canadian Gouda, Mozzarella, Monterey Jack, Brick, Colby.

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Nutrition

Nutritional Information

per serving
Energy: 194 Calories
Protein: 11 g
Carbohydrate: 18 g
Fat: 9 g
Fibre: 1.1 g
Sodium: 349 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 20 % / 223 mg
Selenium: 29 %
Folate: 21 %
Vitamin B12: 19 %
Phosphorus: 19 %