Spicy Corn Cakes with Refried Beans

Spicy Corn Cakes

At our home we are big fans of Mexican flavours like beans and cilantro so when I saw this recipe in one of the William-Sonoma cookbooks I knew I would make it. I made minor changes to lighten up the recipe and used refried beans instead of black beans because they were in my pantry. I strongly suggest you use fresh salsa or make your own but please don’t use the artificial tasting salsa in the Mexican food aisle. You will know you are using the tasty salsa because it must be refrigerated.


  • 2/3 cup stone ground yellow cornmealSpicy Corn Cakes with Refried Beans recipe
  • 2 tablespoons flour
  • ¼ teaspoon baking soda
  • 1 teaspoons chili powder
  • ½ teaspoon salt
  • freshly ground pepper to taste
  • 3 tablespoons light unsalted butter, melted
  • 1 cup buttermilk, low fat 1%
  • 1 egg
  • ½ cup frozen corn kernels, thawed
  • cooking spray/ oil mister
  • 1 cups canned refried beans
  • ¼ cup cilantro
  • ¼ cup sour cream, fat free
  • ½ cup fresh salsa, like Garden Fresh Gourment – Wild Mild Salsa or President’s Choice Fresh Salsa

Serves: 4

Weight Watchers Point: 7Point+ for ¼ of corn cakes, ¼ cup refried beans, 2 tablespoons salsa, 1 tablespoon sour cream and cilantro.


  1. Spicy Corn CakesIn a bowl whisk together the cornmeal, flour, baking soda, 1 tsp. chili powder, salt and pepper. In a separate bowl, whisk together the butter, buttermilk and egg until well combined. Mix the liquid ingredients quickly into the dry ingredients until just blended, leaving small lumps. Fold in the corn.
  2. With an oil mister spray a large frying pan and heat over medium-high heat. Working in batches, add the batter, 1/4 cup at a time. I like to use a silicone ring to give shape to the corn cakes. Cook the corn cake until they are brown on both sides, about 2 minutes per side, transfer to a plate and cover with aluminum foil to keep warm.  You will need to spray the pan in between batches to keep cakes from sticking.
  3. When you are ready to serve warm the refried beans in the microwave. Divide the corncakes among 4 plates, 2-3 cakes per portion depending the size of your cakes. Top corn cakes with ¼ cup of refried beans, 2 tablespoons of salsa, 1 tablespoon of sour cream and garnish with cilantro!
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