Corn Cakes with Red Pepper Relish

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These savory, fluffy corn cakes will make a delicious appetizer for your next get-together.


Red Pepper Relish
1 ripe tomato seeded and chopped fine
½ red bell pepper diced fine
½ yellow bell pepper diced fine
2 scallions including ½ of the greens sliced fine
3 tablespoons parsley chopped
2 teaspoons marjoram minced
¼ teaspoon sea salt
Black pepper to taste
Splash of red wine vinegar or to taste
Corn Cakes
1 cup water boiled
¾ cup cornmeal
2 eggs beaten
1 ½ cups buttermilk
4 tablespoons butter melted
¼ teaspoon sea salt
2 teaspoons baking powder
½ teaspoon baking soda
1 cup spelt flour
Sour cream


  • Combine all the relish ingredients and set aside to develop the flavors.
  • Whisk the boiled water with the cornmeal.  Let sit for a few minutes.
  • Add the eggs, buttermilk, and butter.  Mix well.
  • Add all the dry ingredients and mix again.
  • For each pancake, drop a ¼ cup batter in a non-stick pan.  Cook until bubbles appear.  Flip and continue cooking for a few minutes.
  • Serve each pancake with a dollop of sour cream and the red pepper relish.
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