Three Pepper Sausage Corn Cakes
Three Pepper Sausage Corn Cakes
Spice up your Mother’s Day menu with these tasty Jimmy Dean Three Pepper Sausage Corn Cakes. Made with great-tasting Jimmy Dean Premium Pork Roll Sausage and zesty peppers, the corn cakes are bursting with flavor, for a unique recipe to accompany your brunch menu.
Servings
1
Ingredients
Directions
- Prep Time: 20 minutes Cook Time: 30 minutes
- Ingredients1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage1 ½ cups frozen whole kernel corn1 cup water1 jalapeño pepper, seeded, minced2 green onions, thinly sliced2 tablespoons finely chopped cilantro½ teaspoon ground black pepper1 ½ cups yellow cornmeal2 teaspoons baking powder¼ teaspoon salt½ cup butter, melted, divided3 eggs, lightly beaten½ cup finely chopped red bell pepperSour cream (optional)Thai sweet chili sauce or salsa (optional)
- DirectionsCook sausage in large nonstick skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Return to skillet. Stir in corn; set aside to cool.Combine water, 6 tablespoons butter, eggs, red pepper, jalapeño pepper, onions, cilantro and black pepper in large bowl. Stir in sausage mixture.Mix cornmeal, baking powder and salt in small bowl. Add to sausage mixture; mix well.Heat 2 teaspoons of the remaining butter in skillet over MEDIUM heat. For each corn cake, pour a generous 1-tablespoon batter into skillet; cook 2-3 minutes or until edge is slightly dry. Turn and cook second side 2 minutes or until bottom is golden brown. Stack corn cakes on a heated plate; cover to keep warm.Repeat with remaining batter, using small amount of remaining butter to grease skillet between batches. Serve warm with a small dollop of sour cream and drizzle of chili sauce, if desired.
- Cook’s Tips:Substitute 1½ cups self-rising cornmeal for the regular cornmeal, baking powder and salt.
- For full-size corn cakes, prepare as directed using ¼ cup batter for each cake.
- Yield18 servings (about 3 mini corn cakes each)