Corn cakes make perfect party bites, but you could also serve them for brunch or lunch. I love serving them with a simple and refreshing avocado salsa for a hearty vegetarian meal. You can use this link for a step by step recipe video:

Serves: 10-12
2 ripe avocados, cored and chopped
1 bunch scallions, finely chopped
1 red chili, deseeded and chopped
1 large lemon, squeezed
1 3/4 cup self rising flour (see notes)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup scant milk
2 large eggs
1-15 oz corn, drained
2-3 tablespoon canola/sunflower oil
Salt and pepper, to season

In a medium bowl, combine avocado, 1/2 scallions, 1/2 chili, and lemon juice. Season with salt and pepper and set it aside.
In another bowl, whisk flour, baking powder, salt. Add milk, eggs to the flour mixture and whisk it into a smooth, thick batter. Add corn, remaining chili and scallions to the batter and mix it well.
Heat a large nonstick pan or a cast iron skillet over medium heat.
Take about 3 tablespoon of batter and slowly place it on the pan leaving it for about 1 minute on each side. The cake should look puffy and slightly golden brown. Repeat with the remaining batter and enjoy it warm with avocado salsa.

You can make your own self-rising flour by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt

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Written by Dixya Bhattarai.

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