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Calico Corn Cakes

 Calico Corn Cakes
Served with salsa on the side, these fluffy corn cakes from our Test Kitchan make a fantastic side for nearly any main dish, especially those with Southwestern flair. Try serving them with sour cream on the side for a little extra kick.
3-4 ServingsPrep/Total Time: 25 min.


  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 teaspoon canola oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons yellow cornmeal
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon ground cumin
  • 1 eggs, lightly beaten
  • 1/4 cup 2% milk
  • 1 cup frozen corn, thawed
  • 1 tablespoon diced pimientos
  • 1/2 cup salsa


  • In a small skillet, saute onion and green pepper in oil until tender;
  • set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt,
  • oregano, baking powder, cumin, egg and milk just until combined.
  • Fold in the corn, pimientos and onion mixture.
  • Heat a large skillet coated with cooking spray; drop batter by 1/4
  • cupfuls into skillet. Cook for 3 minutes on each side or until
  • golden brown. Serve with salsa. Yield: 3 servings.