Green Chile Corn Cakes


  • 2/3 cup yellow corn meal
  • 2/3 cup masa harina
  • 1/4 cup all purpose flour
  • 1 tbs sugar
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 2 cups buttermilk
  • 2 eggs beaten
  • 1//3 cup canned green chilies
  • 1/3 cup corn kernels and juices, scraped from 1 medium ear
  • 1 tbs fresh oregano
  • 1/2 cup unsalted butter, melted, plus extra for cooking
These savory corn cakes are great as a side dish, instead of bread. They go great with Mexican pinto beans.


  • Sift together the cornmeal, masa harina, flour, sugar, salt and baking powder.
  • Whisk together the butter milk,  eggs,green chilies, corn with juices and oregano.
  • Add the buttermilk mixture to the dry ingredients and partially combine.
  • Add the melted butter and stir until just combined; do not over mix.
  • Warm large saute pan or griddle over medium heat.
  • Butter the pan or griddle.
  • Working in batches drip the batter by 1/4 cup fulls on the griddle.
  • Spread the batter into 5 inch rounds and cook about 3 minutes until bubbles appear on surface.
  • Turn corn cakes and cook on the other side for abut 2 minutes.


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