Jimmy Dean Three Pepper Sausage Corn Cakes

Jimmy Dean Three Pepper Sausage Corn Cakes


"The peppers add sweet and spicy flavors to these savory corn cakes perfect as appetizers or as a main dish. Garnish with sour cream and chili sauce or salsa."


35 m {{adjustedServings}} servings
Serving size has been adjusted!

Original recipe yields 12 servings


On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Serve warm; garnish each cake with 1 teaspoon sour cream and chili sauce or salsa if desired.
Tips & Tricks
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 13 Ratings


We're not into real spicey food, so we left out the peppers, and we used the mild sausage. Next time I'll try using a sausage with a little more spice. Kids loved them too.

I found the recipe to be really good!

I used HOT sausage after reading the reviews, but these were still awfully bland. i would rather just make an omelette or frittat and have a piece of toast on the side - would have taken much le...