Recipe: Double Corn Cakes with Black Beans

I have been a reader of Vegetarian Times since before I went full-on vegetarian.  No joke.  And after I took the step toward eating a plant-based diet, I became a subscriber.  It’s one of the magazines I just can’t live without each month.  Well, back in the April/May 2015 issue, they had an amazing recipe that involved polenta and corn, and black beans, and some other easy to find, or already have on-hand, items.  And I had it in my head to make it.

This happens every month when I get my magazine subscriptions.  But this time, it was different.  Instead of just saying I would one day make that recipe.  This time I did.

The recipe is for Double Corn Cakes with Black Beans…and the flavors, textures and just presentation are all fabulous.  It’s a healthy and plenty filling meal.  Having a hard time with your protein?  Make this and you’ll be getting 19 grams in one serving.  YES!

Recipe: Double Corn Cakes with Black Beans

Double Corn Cakes with Black Beans
Double Corn Cakes with Black Beans

Servings: 4
Time: Prep 5 minutes; Cook 20-25 minutes



  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (1-½ cups)
  • 3 cloves garlic, minced (1 tablespoon)
  • 1 jalapeño chile, seeded and diced (¼ cup)
  • 1 tablespoon ground cumin
  • 2 (15-oz) cans no-salt-added black beans, rinsed and drained
  • 1 (15-oz) can diced tomatoes
  • 1-½ cups fresh or thawed frozen corn kernels, divided
  • 1 tablespoon lime juice
  • 1 (18-oz) tube pre-cooked polenta
  • 1 large egg, lightly beaten


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.

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.

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.


There is something amazing about transforming corn kernels and polenta into savory fritters.  I served mine with a side of sliced avocado, but salsa would be a great touch as well.  These fritters have this nice crispy outside and soft inside.  Fantastic flavor.  Healthy.  Delicious!!  I need to really make more recipes from my magazine subscriptions in the future!

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