I added cayenne pepper and mexican seasoning. All the other ingredients were the same. ZERO flavor.

Easy and delish! Single batch was enough. I like the crispy outside so not sure how they will be left over

Awesome corn cakes. I will definitely be making these again.

Favorite! Note to self double it.

I liked how easy these were to make. I used an entire jalapeño but these need more spice. They are quite bland, albeit delicious. The recipe needs to specify how much oil...I thought they may have to be deep fried since it just said in a frying pan with oil. I looked up other recipes that only utilized a pat of butter so that is what I used.

We all liked these but I would add more seasoning next time- cumin, chili and garlic. We had extra so I froze the extra cakes for a quick side dish in the future.

These were really good. My husband loved them, but I want to add a little more seasoning. We will be making again.

Amazing! Super easy and delicious. A definite crowd pleaser. Only thing I’d change is too add the two jalapeños instead of just one.

Turned out very well. I ate it with shredded chicken, lime, and sour cream. I am already thinking of all the variations I can use for this recipe.

These are really good! Simple to make and extremely filling! I heated up the corn and onion on the stove top, not the microwave...took a little longer but I am not a fan of nuking something if I don't have to. Everything blended nicely and the cakes were soft and puffy. It made 9 cakes which fed my wife, son and myself with leftovers for lunch! I didn't have self rising flour so made my own with some salt, baking powder and baking soda...it worked well. The eggs made me nervous since the cakes cooked so quickly in the pan, so I put them in the oven on 350 for a few minutes to ensure the egg was cooked. All in all an excellent recipe that we will use again,