Holidays, Recipe

Southwestern Stuffed Corn Cakes for Cinco de Mayo

Disclaimer: This post was sponsored by Sunshine Sweet Corn. Visit their recipes page to see great ways to enjoy fresh corn now that it’s in season!

May is upon us! I don’t know how it happened, but it’s warming up outside and we’ve got both Cinco de Mayo and Mother’s Day coming up quickly. To get your holidays started off on the right foot, Eva and I whipped together this delicious brunch or breakfast option made with fresh sweet corn. It’s a personal favorite, my husband’s go-to request for Sunday mornings, and easy enough that absolutely anyone could make it.

I present, Southwestern Stuffed Corn Cakes:


Wondering what they’re stuffed with? Sweet corn. Bacon. Peppers. Onions. Awesomeness.

It’s corn season, btw, and Eva got to try her hand at husking sweet corn for the first time. I actually felt bad when she was done because I only bought 6 cobs and she was so disappointed that the husking was over so quickly. She was in the zone, man. I think there’s a lot of fresh corn in our future.

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To make the stuffing for the corn cakes, chop up a package of bacon and cook it until the fat starts to render out.


Chop up your peppers and onions and add to the bacon. Don’t wait until the bacon has cooked all the way because you don’t want it to burn and get all smoky. Let them cook on medium heat together until the peppers and onions have started to soften.

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In the meantime, cut the kernals off the cobs and add to the skillet as you go. The corn will shrink a bit as it cooks, so I prefer to add a lot because it’s my favorite “surprise” when stuffed into a corn cake.

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Continue to cook the hash, stirring to be sure that the peppers don’t burn, until the bacon is crisped up to your satisfaction. When finished, drop a few paper towels into a bowl and add the hash to drain away any extra fat (although Kyle hates when I do this because he wants it all in the corn cakes).

Add the corn muffin mix, flour, buttermilk, oil, eggs, and sugar and stir until the lumps are mostly gone. Add 2-3 cups of the hash to the batter. Don’t pour the whole bowl in or you’re going to end up with hash that has some corn cake in it instead of stuffed corn cakes. Reserve the rest of the hash to serve on the side (or stick it in the fridge because it makes an amazing omelette stuffing!).



Cook the corn cakes just as you would with pancakes. I find that using a generous amount of butter in the skillet helps to keep them from browning up too much, but really you just need to keep an eye on them and flip them once they’ve started to firm. Cook through and serve!

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By the way, if you want to make these for a crowd or if the whole pancake-cooking thing gives you anxiety, you can also turn these into stuffed corn muffins and they’re just as amazing. Grease a muffin pan, heat the oven to 350 degrees, pour in the batter, and in 10-12 minutes you get these savory sweet little treats that are wonderful for parties or as a fun filler for your lunchbox.

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Southwestern Stuffed Corn Cakes:

/// 6 fresh cobs of corn
/// 1 green bell pepper
/// 1 yellow bell pepper
/// 1 red bell pepper
/// 1 small white onion
/// 1 package of bacon
/// 1 cup of flour
/// 1 cup of corn muffin mix
/// 2 eggs
/// 1 Tbsp sugar
/// 3/4 cup buttermilk
/// 1/2 cup water
/// 1/4 cup vegetable oil
/// Butter for frying

1. Chop the bacon and add it to the skillet. Cook until the fat begins to render.

2. Chop the peppers and onion and add to the bacon. Cook until the peppers begin to soften.

3. Husk the corn and cut the kernals off. Add to the skillet and cook until the bacon is as crispy as you’d like, stirring so the hash doesn’t burn. Put some paper towels in a bowl and add the hash to drain.

4. Combine the flour, corn muffin mix, sugar, buttermilk, water, and vegetable oil and stir until most of the lumps are gone. Add 2-3 cups of the hash to the batter (depending on personal preference) and reserve the rest to serve as a side dish or eat later. Pour the batter into a heated buttered skillet (just as you would with pancakes) and cook through. Serve warm. Or…

5. Pour batter into a buttered muffin tin and bake at 350 degrees for 10-12 minutes to get stuffed corn muffins.


Looking for more ways to enjoy fresh corn now that it’s in season? Sunshine Sweet Corn has put together an amazing interactive video that walks you through enjoying fresh corn in new easy ways. Did you know that you can steam fresh corn on the cob in a skillet in just three minutes?! You can also visit their recipes page for sweet corn inspiration.

They’re also offering a $500 grocery giveaway that’s happening right now! Hopefully that inspires you to visit them online and get in the kitchen with fresh corn, especially if your kids are new to the idea of husking corn. Tag your photos on Twitter or Instagram with #HuskYeah to share!

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Southwestern Stuffed Corn Cakes for Cinco de Mayo

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  • Reply Janet

    These look wonderful! I will be keeping this recipe!!! Yum!

    May 5, 2015 at 10:05 am
  • Reply Janet

    Oh, and what a cute assistant you have!!

    May 5, 2015 at 10:06 am
    • Reply Carly Morgan

      Yes, I think her little Chinese dress really sets the stage for my Cinco de Mayo post, lol!

      May 5, 2015 at 10:31 am
  • Reply Hope at Disneyland

    Saved this! It looks delicious and doesn’t seem too scary complicated.

    May 5, 2015 at 5:31 pm
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