Jalapeño Corn Cakes Recipe

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Jalapeño Corn Cakes
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Ingredients:

Directions:

  1. Whisk egg and milk together in a medium bowl. Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeño, and corn.
  2. Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with sour cream and sliced onions.
  3. *Buy in a well-stocked grocery store or natural-food store.
  4. Note: Nutritional analysis is per 2-cake serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1492.32 Kcal (6248 kJ)
Calories from fat 699.67 Kcal
% Daily Value*
Total Fat 77.74g 120%
Cholesterol 190.9mg 64%
Sodium 2928.49mg 122%
Potassium 2487.3mg 53%
Total Carbs 168.81g 56%
Sugars 23.09g 92%
Dietary Fiber 18.32g 73%
Protein 35.17g 70%
Vitamin C 21.6mg 36%
Iron 7.4mg 41%
Calcium 1027.8mg 103%
Amount Per 100 g
Calories 183.59 Kcal (769 kJ)
Calories from fat 86.07 Kcal
% Daily Value*
Total Fat 9.56g 120%
Cholesterol 23.48mg 64%
Sodium 360.27mg 122%
Potassium 305.99mg 53%
Total Carbs 20.77g 56%
Sugars 2.84g 92%
Dietary Fiber 2.25g 73%
Protein 4.33g 70%
Vitamin C 2.7mg 36%
Iron 0.9mg 41%
Calcium 126.4mg 103%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.5
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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