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corn cakes with mushroom tapenade

corn cakes with mushroom tapenade


  • 1/4 cup all purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash ground cumin
  • 1 cup fresh (or frozen, thawed) corn kernals
  • 1/4 cup chopped green onions (optional)
  • 1/4 cup coarsely chopped fresh cilantro (optional)
  • 2 large eggs, separated
  • Melted butter
  • 1/3 cup Portobello Mushroom Tapenade or Cremini Mushroom Pesto
  • Sour cream


  1. Combine flour, cornmeal, salt, pepper and cumin in medium bowl.
  2. Combine corn, green onion and cilantro in bowl of food processor; cover and pulse until finely chopped but not blended.
  3. Stir corn mixture, egg yolks and 2 tablespoons melted butter into flour mixture.
  4. Beat egg whites until soft peaks form; fold into corn mixture.
  5. Heat non-stick griddle or shallow frying pan over medium-high heat.
  6. Brush with a little melted butter.
  7. Drop corn cake batter by 1/4-cupfuls onto griddle.
  8. Spread each cake into 3-1/2 –inch circle.
  9. Cook 2 minutes or until undersides are browned; flip and cook another 2 minutes.
  10. Meanwhile, heat Portobello Mushroom Tapenade until warm. You can also use Cremini Mushroom Pesto
  11. Serve corn cakes immediately topped with Portobello Mushroom Tapenade and a dollop of sour cream.

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