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Calico Corn Cakes

Total Time

Prep/Total Time: 25 min.


3 servings

Served with salsa on the side, these fluffy corn cakes from our Test Kitchen make a fantastic side for nearly any main dish, especially those with southwestern flair. Try serving them with sour cream on the side, too.


  • 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


  1. 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.
  2. 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.

Nutrition Facts

2 each: 135 calories, 3g fat (1g saturated fat), 54mg cholesterol, 308mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 5g protein.

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  • BaileyMom5
    Nov 9, 2013

    These were a super hit with my family. I made a mistake in making them, by not cooking the veggies first, but they loved it still. It was very tasty and will be making them again.

  • Marilii
    May 30, 2013

    When I said it sounds wonderful, I had been reading posts where other folks improvised some of their own ingredients.  I am glad this is a flexible recipe.  The original way is the way I tried it and loved it.  But now I want to add other ingredients to it, too. 

  • Marilii
    May 30, 2013

    sounds wonderful! Can't wait to try it again.

  • jillibean222
    May 2, 2013

    I thought I'd try something a little different. Tasty and I love the color! Goes great with sour cream. The batter didn't go quite as far as I had hoped, next time I will double the recipe.

  • sarahns
    Oct 7, 2012

    LOVED these! I left out the green peppers by preference. The flavor was amazing and we will definitely make again!

  • sarahns
    Oct 7, 2012

    LOVED these! The flavor was amazing and we will definitely make again!

  • plumalong
    May 5, 2012

    No comment left

  • vincentdoreen
    Feb 13, 2012

    No comment left

  • Grandma2kjm
    Nov 7, 2011

    I made these tonight to go with Black Bean Enchiladas & we loved them together! I used orange pepper not green. They were easy to make, tasted great & presented well in the meal. Served them with light sour cream & salsa. Will make again!!

  • maggieaw
    Apr 30, 2011

    Very good, unique recipe. I made them this morning for a savory breakfast- delish. Would also be great topped with an egg for a Huevos rancheros type meal. I ate mine with some spicy salsa and dollop or sour cream- heavenly! I would also serve these for dinner as a side dish or even how you serve corn bread. Thanks, nice "new to me" recipe!