Corn Cakes with Tomato Goat Cheese Salsa


Corn bread + pancakes = Corn cakes

This is the kind of math that I can fully get behind. The regression and factor analysis I have to do in school- no, thank you. Unless we are regressing deliciousness on chocolate, I just am not interested.

For this month’s Secret Recipe Club, I was assigned Kristy’s blog Gastronomical Sovereignty (love the name!). After browsing through her recipes, I saw lots of dishes that I wanted to make, but unfortunately my budget this month was a little tight due to some extra splurging.  So I searched for something delicious that could be made with ingredients I had on hand, and I came across these corn cakes. They are easy to put together, and I bet you too already got all the ingredients (or close substitutions) at hand.

These corn cakes are full of sweet corn flavor, and the acidic salsa on top adds a great contrast. There are so many possible variations you could make with these corn cakes. You can go completely savory like this recipe, or try out a southwestern version with beans. I think these corn cakes would also be great topped simply with maple syrup or even a sweet blueberry sauce.

Dessert corn cakes? I must do some serious mathematical calculation about this delicious idea. I will get back to you.

Also this recipe is a great way to incorporate the healthy Pompeian grapeseed oil– it won’t interfere with any of that great corn flavor!


Adapted from Gastronomical Sovereignty


For the Corn Cakes:
2 cups corn kernels
1 cup all purpose flour
1/2 cup masa harina
3/4 teaspoon salt
2 teaspoon sugar
1 teaspoon baking powder

1/2 teaspoon baking soda
2 eggs
1- 1 1/4 cup milk
Pompein Grapeseed oil, for coating the pan

For the Tomato Goat Cheese Salsa:
1 1/2 cup grape tomatoes, chopped
1/2 cup pepperocini, sliced
1/4 red onion, thinly sliced
2 ounces goat cheese, crumbled.
Salt, to taste


For the Corn Cakes:

In a bowl combine corn, flour, masa harina, salt, sugar, baking powder, and baking soda. Mix until combined. Whisk in eggs and milk. When adding the milk, add slowly while mixing until desired consistency is reached. The batter should be like a thick pancake batter.

Heat a large skillet or griddle over high heat. Grease the pan with oil (or nonstick spray). Place tablespoon-fuls of batter in the pan, being careful not to over crowd. Cook 2-3 minutes per side, until golden brown. Repeat with remaining batter. You can keep the corn cakes warm in a 250°F oven.

For the Tomato Goat Cheese Salsa:

In a bowl, combine tomatoes, pepperocini, red onion, and goat cheese. Season with salt to taste. Serve warm corn cakes with salsa on top.

Makes approximately 30-34 small corn cakes.


18 thoughts on “Corn Cakes with Tomato Goat Cheese Salsa

  1. Veronica says:

    I’ve never had corn cakes like these, but they sound so good! I’ve done them like pancakes with butter and real maple syrup–you should try that next-very yum. Love your savory version!

  2. kristygardner says:

    dude. i totally forgot about these! i’m so glad you made them (despite my awful photography… it was before I learned that holding still and light = good for pictures haha)…

    seriously though – glad you liked them! i make them in the Summer time when fresh corn and tomatoes are in season and it really brightens the flavor. I LOVE the idea you had of making them with blueberry jam. Mmmmm..

    Happy SRC reveal!! Yours looks great!! xo!

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