CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Three Pepper Sausage Corn Cakes

Shelly's
recipe box

Printview my recipes
this recipe viewed 29 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Sides
    Prep Time:       Cook Time:       Total Time:  

1 pkg. Pork Regular Roll Sausage
1 1/2 cups frozen whole kernel corn
1 cup water
1 jalapeno pepper, seeded, minced
2 green onions, thinly sliced
2 tablespoons finely chopped cilantro
1/2 teaspoon ground black pepper
1 1/2 cups yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted, divided
3 eggs, lightly beaten
1/2 cup finely chopped red bell pepper
Sour cream (optional)
Thai sweet chili sauce or salsa (optional)

Cook sausage in large nonstick skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Return to skillet. Stir in corn; set aside to cool.

Combine water, 6 tablespoons butter, eggs, red pepper, jalapeno pepper, onions, cilantro and black pepper in large bowl. Stir in sausage mixture.
Mix cornmeal, baking powder and salt in small bowl. Add to sausage mixture; mix well.

Heat 2 teaspoons of the remaining butter in skillet over MEDIUM heat.

For each corn cake, pour a generous 1-tablespoon batter into skillet; cook 2-3 minutes or until edge is slightly dry. Turn and cook second side 2 minutes or until bottom is golden brown. Stack corn cakes on a heated plate; cover to keep warm.

Repeat with remaining batter, using small amount of remaining butter to grease skillet between batches. Serve warm with a small dollop of sour cream and drizzle of chili sauce, if desired.

Cook’s Tips:
Substitute 1 1/2 cups self-rising cornmeal for the regular cornmeal, baking powder and salt.

For full-size corn cakes, prepare as directed using 1/4 cup batter for each cake.

Yield
18 servings (about 3 mini corn cakes each)


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Fresh Pepper-corn Crab Cakes With Scallion Sauce
   by HappyCook80



Fresh Pepper-Corn Crab Cakes With Scallion Sauce 2 pounds fresh crab meat 1 small red bell pepper, diced 1 small green bell pepper, diced 1 cup cooked corn kernels 1 tablespoon minced flat-leaf




Charlestons Shore Oyster Stew With Andouille Sausage And A Roasted Yellow Corn And Black Pepper Biscuit
   by sgre52160



For Biscuit: 1 cup self rising flour 1 oz shortening 1/3 cup buttermilk Pinch salt and pepper 1/4 cup roasted yellow corn kernels 1 tbsp caramelized Vidalia onions Preheat oven to 400. Combi




Crab Cakes With Panko Bread Crumbs | Red Pepper Remoulade | Bite Sized Crab Cakes
   by sgre52160



Crab Cakes with Panko Bread Crumbs 1/2 cup of red onion, diced 1/2 cup of celery, diced 1/2 cup of red pepper, minced 2 tablespoons of parsley, diced 1/4 teaspoon tabasco 1 teaspoon of




Crab Cakes With Roasted Red Pepper Coulis
   by stobk








Mini Crab Cakes With Roasted Red Pepper Mayonnaise
   by sgre52160



2 eggs, lightly beaten 1 tbsp seafood seasoning 1 lb lump crabmeat, drained 3 cups cooked medium grain rice Roasted Red Pepper Mayonnaise 3/4 cup roasted garlic mayonnaise 1/4 cup roasted red





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.