Sausage Corn Cakes Recipe

ingredients

8 ounces ground pork sausage
3/4 cup frozen corn kernels
1 1/2 large eggs, lightly beaten
2/3 cup melted butter, divided
1/2 cup water
1/4 teaspoon black pepper
1/4 cup finely chopped red bell pepper
1/2 medium jalapeno pepper, seeded and minced
2 tablespoons thinly sliced green onion
3/4 cup white or yellow self-rising cornmeal mix
1 tablespoon finely chopped cilantro (optional)
1/4 cup sour cream PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sour cream (optional)

directions

In a large skillet, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Remove from heat, stir in frozen corn; set aside to cool.

In a large mixing bowl, combine beaten eggs, 6 tablespoons of the melted butter, water, black pepper, red pepper, jalapeno pepper, green onion and optional cilantro; stir well. Stir in sausage-corn mixture; add cornmeal mix and stir well.

Spray or lightly oil a large skillet or griddle with vegetable oil. Add 2-3 teaspoons of remaining butter and heat skillet to medium. Griddle is ready when small drops of water sizzle and disappear almost immediately.

For each corn cake, spoon 1 rounded tablespoon of batter onto skillet. Cakes may be flattened slightly or left about 3/4 to 1 inch thick. Cook 2-1/2 to 3 minutes on first side; turn and cook 2 minutes more, or until golden brown on both sides. Use remaining butter as needed to grease skillet.

Serve warm; garnish each cake with 1 teaspoon sour cream if desired.

nutrition data

Nutritional data has not been calculated yet.