Masa Corn Cakes

Masa Corn Cakes

Is it cornbread, a tamale or a pancake? If you were on our March 2024 trip to the Ozarks with Express Rally, you got a taste of our Masa Corn Cakes. We cooked this up for the crew and served with Texas Chili - garnished with sour cream, crushed Fritos, shredded cheese, pickled onions and sliced jalapenos.

Why You'll Love It:

Jesse's Masa Corn Cake recipe is a must try for your next trip. This savory corn pancake is not only delicious, but it is also a versatile dish that can be enjoyed as a side or main course. With its comforting flavor and simple preparation, this recipe is sure to become a favorite to serve at camp.

What gear do we use?

Barebones Enamel Mixing Bowls
Barebones Enamel Bowl Set
Barebones Cast Iron Griddle
Kong Camp Board
Messermeister 8" Chef Knife



Yield: 8 portions

410 g Fresh Corn, Cut Off the Cobb (2.5 cups)
15 g Cilantro, Minced (1/4 cup)
15 g Green Onion, Sliced (1/4 cup
25 g Jalapeno, Minced (1 each)
18 g Lime Juice (1/2 Lime)
130 g Masa (1 cup)
5 g Baking Powder (1/2 teaspoon)
6 g Kosher Salt (1/2 teaspoon)
1/4 tsp Black Pepper
1/4 tsp Chili Powder
2 Eggs, Beaten
120 g Whole Milk (1/2 cup)
25 g Honey (1 Tablespoon)
55 g Butter, Melted (2oz)
150 g Monterey Jack Cheese, Shredded (1.5 cups)



First, prepare the corn, cilantro, green onion, jalapenos and lime juice and toss them into a large mixing bowl. 

In a separate mixing bowl, mix together the dry ingredients: masa, baking powder, salt, pepper and chili powder. Use your (hand/spoon) to create a well in the center of the dry mixing bowl and add in the beaten eggs, milk, honey and melted butter. Whisk together to create a batter.

Pour the mixture over the vegetables. Add in the cheese and fold everything together.

Spoon 2 oz scoops of mix on a hot, buttered griddle. Flip after 1 minute and cook for an additional 2 minutes. 

Once they are golden and ready, remove from heat and top with your favorite Chili or eat them alone. 

Be sure to tag us when you make this on your next adventure! 

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