BrokeAss Gourmet

BrokeAss Gourmet

Cumin-Laced Black Bean-Corn Cakes

  • Prep Time 0:20
  • Cook Time 0:10
  • Estimated Cost $14.00

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


  1. Combine cornmeal, flour, baking powder, baking soda, 1/2 tsp. salt and cumin. Stir until fully-incorporated.
  2. Whisk dry ingredients together with corn kernels, beans, cilantro, milk and 1 tbsp vegetable oil until a thick batter forms.
  3. 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.
  4. 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.
  5. 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.

Category: Meals

Tags: , , ,

Share this Recipe: Share on Facebook Tweet This! Pin it on Pinterest

Leave a Comment

Textile help (For formatting your comment)

What They're Saying

tom s., on Sep 24, 04:22 PM, wrote:

I tried this tonight and it was really good.

Randy Ellen Ross, on Oct 2, 09:57 AM, wrote:

I made these over the weekend. We both agreed, they were great. Easy to make and absolutely delicious.