Chicken and Cornmeal Scallion Cakes
Crisp cornmeal cakes fold in juicy chicken and scallions for a quick skillet side with a cool lime dip.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (84 reviews)
INSPIRED BY
An original Tastelicious skillet side built to turn cooked chicken into crisp, tender cornmeal cakes.
Story
Casey likes a side dish that can make leftovers feel intentional. These cakes get crisp around the edges, tender in the middle, and just tangy enough from the lime dip to keep the plate moving. Put them next to soup or salad and call dinner balanced.
By Casey
Ingredients
- 1 cup finely chopped cooked chicken
- 3/4 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 large egg
- 1/2 cup buttermilk
- 3 scallions, thinly sliced
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
Instructions
- Stir the yogurt, lime juice, cilantro, and a pinch of salt in a small bowl and refrigerate while the cakes cook.
- Whisk the cornmeal, flour, baking powder, smoked paprika, and a pinch of salt in a medium bowl.
- Whisk the egg and buttermilk together, then stir them into the dry ingredients just until no dry streaks remain.
- Fold in the chicken and scallions, taking care not to overmix the batter.
- Heat the olive oil in a nonstick skillet over medium heat and cook 1/4-cup portions for 3 to 4 minutes per side until golden and cooked through.
- Serve the warm cakes with the lime yogurt dip and extra sliced scallions.
Chef Tips
- Use finely chopped chicken so every cake holds together.
- Keep the heat at medium so the cornmeal browns before the center dries out.
- A rotisserie chicken breast is an easy shortcut here.
- Add minced jalapeno to the batter for a little heat.
Cook's Notes
- **Chicken:** Chop it small for sturdy cakes.
- **Heat:** Medium heat gives the cornmeal time to brown.
- **Dip:** Make it first so the lime and herbs have a minute to settle.