Jimmy Dean Three Pepper Sausage Corn Cakes

Jimmy Dean Three Pepper Sausage Corn Cakes

11 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Jimmy Dean

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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.

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Reviews (11)

Rate This Recipe
Jeffrey
6

Jeffrey

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.

Pat
4

Pat

I found the recipe to be really good!

mikita
1

mikita

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 less time! doubt we will make this again.

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