Monday, March 1, 2010

Spicy Corn Cakes with Black Beans

My mom and I frequently rehash our best dinner recipes when we're catching up on the phone. We both love cooking and trying new recipes, so we have a lot of fun sharing our most successful meals with each other. This recipe came from her, and it sounded so good I requested she send the recipe my way immediately. It took a little extra nagging, but my patience paid off and I had the recipe in my inbox within a week.

I was so glad I begged for this recipe! The corn cakes were delicate and studded with pieces of corn, and they were perfect for scooping up the soupy black beans. I played up the seasoning on my black beans, so there was cumin and oregano with a bit of spice from the paprika and jalapeno. The can of tomatoes was important, because my mom had advised that the beans have some "saucy-ness" to them. Cheese, sour cream, and avocado slices topped off a satisfying and flavorful vegetarian meal. This was a simple weeknight dinner, and could also be a fun different approach to a taco bar when having friends over for dinner. Just add some Mexican beer or margaritas and you're party ready!

Spicy Corn Cakes with Black Beans

1 Tbsp extra virgin olive oil
1 jalapeno, seeds removed, minced
2 cloves garlic, minced
1 1/2 tsp. chili powder
1 1/2 tsp. cumin
1 tsp hot smokey paprika
1 can black beans, drained
1 can diced tomatoes, with liquid
2 tsp. dried oregano, chopped

Heat the olive oil over medium heat, and add the jalapeno. Saute until starting to soften, about 2-3 minutes. Add the garlic, and saute an additional 30 seconds. Sprinkle the chili powder, cumin and paprika, and stir. Saute for about 30 more seconds, until the spices are fragrant. Stir in the black beans, tomatoes, and oregano. Bring to a slight simmer, then turn down to low to keep the beans warm as you prepare the corn cakes.

2/3 cup yellow cornmeal
1/2 cup flour
¼ tsp baking soda
1 tsp. chili powder
salt and pepper
3 Tbsp unsalted butter, melted
1 cup buttermilk
1 egg
½ cup frozen corn kernels, thawed
2 tsp. canola oil

Whisk together cornmeal, flour, baking soda, chili powder 1/2 tsp. salt, 1/8 tsp pepper.

Whisk together butter, buttermilk and egg until well combined.

Quickly mix wet and dry until just blended, leaving small lumps, fold in corn.

Heat large cast iron frying pan over med. High heat. Brush with 1 tsp oil. Working in batches, add batter ¼ cup at a time. Cook pancakes until brown and fluffy, about 4 mins., turning once. Transfer to warm plate and cover loosely. Stir batter and wipe pan with oil between batches.

Divide pancakes among plates and top with beans.

You can add cheese, or sour cream, cilantro, etc….as toppings.


Cate said...

This looks fabulous, and I love that I have everything I need to make it on hand already (except Mexcian beer!)

Anonymous said...

I like that you wrote down ingredients for the black beans. I just made something up and would never have remembered what I did. Now I have a real recipe! yum.

Mary said...

I am not anonymous, I am your mother!!

TKW said...

YUM! I am salivating now and craving Mexican food like nobody's business! These look and sound great!

ps: Hi, Erin's mom!