We’re experiencing southwestern goodness in patty form, and we want to share the yumminess! Amazingly delicious, vibrant, and packed with flavor, these Confetti Cornmeal Cakes are healthy, satisfying, and nothing short of amazing! These patties are beautifully seasoned and bursting with sweet bell peppers, spicy jalapeños, zesty red onions, tasty corn, hearty black beans, and baked to perfection. These cornmeal cakes boast a crunchy exterior, tender cornmeal interior and served with your favorite sauce, makes for an amazing dinner that will have the whole family running to the table.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free and no highly processed ingredients.

Hi there, Ameera here!

So, here we are again with another yummy Southwestern dish. LOL  Sorry, but we just can’t help ourselves. Mom has turned me into a Southwestern food junkie, just like her.

We LOVE all things Southwestern as you all know by now. We really do try to make an effort to restrain ourselves, but sometimes, we just go where our hearts take us. 😀

Rainbow Goodness

We called these Confetti Cornmeal Cakes because they look like confetti with the colorful ingredients.  Red bell peppers, jalapenos, red onions, corn, and black beans are little gems of rainbow goodness all sprinkled throughout. It makes these cornmeal Cakes look so pretty.

Although, I must say these patties are much prettier in person than the photos. The photos simply don’t do these cornmeal cakes justice.

It’s all about the sauce

Our family was all about trying a ton of sauces with these lovelies. We have so many fantastic sauces that will go perfectly with tasty cornmeal cakes.  We tried the following sauces:

• Cilantro Lime Sauce
• Spicy Green Chile Cilantro Sauce
• Southwestern Dressing
• Pickled Jalapeno Cilantro Dressing
• Avocado Cilantro Lime Sauce
• Vegan Creamy Taco Dressing

Honestly, I loved  all of these yummy sauces. If you are a cilantro fan, any one of the cilantro sauces/dressings pair perfectly with these cornmeal cakes. They add a delicious burst of fresh, zingy flavors that compliment the smoky, earthy Southwestern Flavors in these patties.

The Southwestern Dressing and Vegan Creamy Taco Dressing make a tasty combination with these cornmeal cakes, and follow the same flavor components used in the patties.

If I had to pick one, I’d pick the Pickled Jalapeno Cilantro Dressing. I just love it so much!

There is no right or wrong sauce to go with these cornmeal cakes, but they do SHINE with a sauce/dressing and it is highly recommended.  It’s like serving a veggie burger plain without a bun or fixings. The sauce just takes it to a whole “nuther” level of yumminess.  Test drive one today, we would love to know which sauce is your favorite served with this dish.

I’ll let Mom tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi! Robin here.

Yup, another Southwestern dish, forgive me while I lick my plate.  HAH!!! Yes, my addiction to Southwestern food is quite well known by now.  And since I’ve brought Monkey over to the Southwestern side addiction, it’s all good. She no longer gives me a hard time about constantly wanting to make Southwestern dishes 24/7.  LOL

We would love for you to try this recipe! If you try these tasty cornmeal cakes, we would love to know if you enjoy them as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Food Processor
• Baking Sheet
• Parchment paper

Confetti Cornmeal Cakes

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 25 Minutes
• Total Time: 40 Minutes
• Yield: 6 cornmeal cakes 1x
• Category: Dinner
• Method: Oven
• Cuisine: Southwestern

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Description

We’re experiencing southwestern goodness in patty form, and we want to share the yumminess! Amazingly delicious, vibrant, and packed with flavor, these Confetti Cornmeal Cakes are healthy, satisfying, and nothing short of amazing! These patties are beautifully seasoned and bursting with sweet bell peppers, spicy jalapeños, zesty red onions, tasty corn, hearty black beans, and baked to perfection. These cornmeal cakes boast a crunchy exterior, tender cornmeal interior and served with your favorite sauce, makes for an amazing dinner that will have the whole family running to the table.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free and no highly processed ingredients.

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Ingredients

Scale 1x2x3x

Dry Cornmeal Cake Ingredients:

• 1 cup corn
• 1 cup cornmeal
• 2 Tablespoons brown rice flour
• 1 Tablespoon flax meal
• 2 teaspoons baking powder
• ¼ teaspoon baking soda

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoons dried minced onion flakes
• 1 teaspoon smoked paprika
• ¼ teaspoon cumin
• 2 teaspoon chili powder
• ¾ teaspoon sea salt (+/- to taste) *
• Pinch chipotle powder

Wet Cornmeal Cake Ingredients:

• 2 Tablespoons + 1 teaspoon unsweetened plain plant milk
• ¼ teaspoon apple cider vinegar
• 2 teaspoons organic maple syrup
• 1 teaspoon tahini (or almond butter) *

Other Stirred-In Ingredients:

• ¼ cup finely diced red bell peppers
• 2 Tablespoons finely diced jalapeno peppers
• 3 Tablespoons finely diced red onions
• ¼ cup corn
• ¼ cup black beans

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Instructions

1. Preheat the oven to 350 F.
2. Add the unsweetened plain plant milk and the apple cider vinegar into a small bowl, mix to combine, set aside.
3. Line a baking sheet with parchment paper, set aside.
4. Place all the Dry Cornmeal Cake Ingredients and Spice/Herb Ingredients into a food processor, quick pulse twice, then place all the Wet Cornmeal Cake Ingredients into the food processor (including the milk/vinegar mix), and process until everything is just combined. Do not over-process. Place the mixture into a large bowl.
5. Add in the Other Stirred-In Ingredients to the cornmeal batter, mix by hand to evenly distribute.
6. Divide into 6 equal portions (about 1/3 cup), form into a firm patty. Bake at 350 F for 15 minutes, then flip and bake for another 10 minutes.
7. Remove from the oven and allow to sit for 4 minutes to set up. Serve with our some of our favorite sauces like: Pickled Jalapeño Cilantro Sauce or Southwestern Sauce or both.

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Notes

*Tahini or Almond Butter:  Bring to room temperature or microwave for a few seconds to warm it up (not hot, just warm or room temperature) so it is not thick and clumpy.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes:  6 cornmeal cakes

*Storage:  Refrigerate, use within 5 days.  Freezes well.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.