Savory Corn Cakes w/ Lime & Guacamole

posted on: Monday, February 10, 2014

Although I have been in America for a long time, I still have a hard time eating sweet breakfasts :) So I am always on the lookout for savory dishes and I happened to stumble onto one recently via Pinterest on A Spicy Perspective.  Cornmeal, lime zest,  guacamole. Need I say more? Just had to try it!


1 1/4 cups all-purpose flour
1 cup cornmeal (yellow or white)
2 Tbsp baking powder
1 tsp salt
1 tsp garlic powder
1/2 tsp cayenne/paprika
1 1/4 cups milk
2 eggs
3 Tbsp butter + extra for buttering the griddle or pan


Preheat griddle/pan on medium heat.

Mix all ingredients together in a bowl until smooth. Using a 1/4 cup scoop or measuring cup, ladle the batter onto the hot pan. Cook for 3-4 minutes per side. Flip over when bubbles start to appear on the top of the corn cake. Repeat with the rest of the mixture.

Makes about 8-12 corn cakes. Top with sour cream and a dollop (or in my case, a lot more than that) of guacamole. Enjoy!


  1. What can be used as a substitute for cornmeal?? Semolina, perhaps???

    1. Shazia, you are exactly right! Semolina is what I would use if I ran out of cornmeal. It is a great substitute for cornmeal. Others have said you can use corn tortilla chips that are crushed or ground up. I have never tried that though. Thanks for stopping by!


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