Cumin-Laced Black Bean-Corn Cakes
- Prep Time 0:20
- Cook Time 0:10
- Estimated Cost $14.00
- 21 Comments
These savory cakes are sophisticated yet down-to-earth. If you want to serve them as appetizers, scale them down to 2” cakes and serve the guacamole and sour cream on the side for dipping instead of as a garnish.
- 1/2 cup cornmeal $2
- 3/4 cup flour Pantry
- 1 tsp baking powder Pantry
- 1/2 tsp baking soda Pantry
- 1/2 tsp ground cumin $1.50 for 1 oz.
- salt Pantry
- 2/3 cup frozen white corn kernels $2 for 10 oz.
- 3/4 cup canned black beans, rinsed and drained $1 for 15 oz.
- 1 small bunch cilantro, chopped, divided $1
- 1 cup milk $1.50 for a pint
- 2 tbsp vegetable oil, divided Pantry
- 1 avocado, mashed $1.50
- 1/2 small white onion, chopped $0.50
- 1 clove garlic, minced Pantry
- 1/2 tsp chili powder plus more for garnish $1.50 for 1 oz.
- sour cream for garnish $1.50 for 8 oz.
Recipe Serves 2-3
- Combine cornmeal, flour, baking powder, baking soda, 1/2 tsp. salt and cumin. Stir until fully-incorporated.
- Whisk dry ingredients together with corn kernels, beans, cilantro, milk and 1 tbsp vegetable oil until a thick batter forms.
- Heat remaining vegetable oil in a large frying pan over high heat. Drop batter in 3-tbsp increments to form cakes that resemble breakfast pancakes, a few at a time, making sure not to crowd the pan.
- Cook for 1-2 minutes on each side or until the sides dry and bubbles form on the tops. Flip and cook for another 1-2 minutes.
- Arrange cakes on a plate. Combine avocado, onion, garlic, chili powder and salt to taste to make guacamole. Serve cakes garnished with guacamole, sour cream and a sprinkling of chili powder.