Double Corn Cakes with Black Beans Recipe | Vegetarian Times Skip to main content

Double Corn Cakes with Black Beans

Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa.

Ingredients: 

Ingredients: 

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1 Tbs. olive oil
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1 medium yellow onion, diced (1½ cups)
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3 cloves garlic, minced (1 Tbs.)
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1 jalapeño chile, seeded and diced (¼ cup)
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1 Tbs. ground cumin
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2 15-oz. cans no-salt-added black beans, rinsed and drained
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1 15-oz. can diced tomatoes
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1½ cups fresh or thawed frozen corn kernels, divided
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1 Tbs. lime juice
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1 18-oz. tube pre-cooked polenta
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1 large egg, lightly beaten

Instructions: 

1 | Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes,
1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.

2 | Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

3 | Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.

Nutrition Information: 

Calories: 
395
Protein: 
19 g
Total Fat: 
7 g
Saturated Fat: 
1 g
Carbohydrates: 
74 g
Cholesterol: 
47 mg
Sodium: 
656 mg
Fiber: 
16 g
Sugar: 
12 g
Yield: 
serves 4

Comments on this Recipe

Tried these and loved them I just couldn't get the cakes to stick together

What is the alternative way of warming the polenta? We don't own a microwave and my only experience with it is roasting it like fries. Thanks

Scrumptious, made my polenta from scratch. The next round I will add saute garlic and onion to the double corn cakes for more flavor. Excellent black beans, yummy. Looking forward to making both of these again.

My cakes did not stay together either. Trashed the whole thing. :(

Very tasty and easy to make. I, too, had trouble getting the first patty to stick together. I added a second egg and had no trouble. Next time will start with 2 beaten eggs.

Made this dish last night for company. The polenta cakes were a hit. I didn't heat the polenta, just pulsed it in my food processor. Added frozen roasted corn from TJs and one beaten egg, s&p. Dough is sticky and difficult to handle but learned that if you drop a portion on the griddle and smooth with the back of a sppon you get a nice flat pancake. Needs more than cooking spray to work, about a tsp of oil for each 4 cakes. Let them cook a little longer until they hold together and flip. Mine were golden brown and tender. I put them on a cookie sheet and covered them with foil and kept them warm for a hour or so. The beans were okay, not great, but the polenta cakes would even be good for breakfast. Gluten free and very tasty. They get a stronger corn flavor and sing roasted corn and browning the cakes makes them really flavorful.

Made these tonight and don't feel they were worth the effort (1 hour, not "30 minutes or less"). I'm no Gordon Ramsay, but I'm not a novice cook either. The beans were very yummy and yielded lots of left overs. I'll definitely use them in bean tacos for lunch tomorrow. The cakes were somewhat boring and slightly mushy in the center. I cooked them until golden brown, so I don't believe the texture was due to undercooking. I topped the cakes with sliced avocado which added a much needed creaminess. I only have a few spots left in my recipe book. Unfortunately, this one didn't make the cut.

The comments from Cat and Donna are very helpful. I hate microwaves so will incorporate their suggestions