Jalapeno Cheddar Corn Cakes

TOTAL TIME: 30 min
Prep: 15 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

SOUR CREAM TOPPING:
  • 2 tablespoons reduced-fat sour cream
  • 1/2 tablespoon hot sauce
    CORN CAKES:
    • 1/2 cup whole-wheat pastry flour
    • 1/4 cup cornmeal
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/2 teaspoon baking soda
    • 1/2 cup whole milk
    • 2 large eggs
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    Directions

    For the sour cream topping: Whisk together the sour cream, hot sauce, green onions and sea salt.

    For the corn cakes: Whisk together the flour, cornmeal, salt, sugar and baking soda in a large bowl until incorporated. Whisk together the milk and eggs in a separate bowl. Pour the milk mixture into the dry ingredients and add the corn, cheese, butter and jalapenos and mix well.

    Heat 1 tablespoon of the oil a large nonstick skillet over medium-high heat. Use an ice-cream scoop to pour the batter for each cake. Cook until golden, about 2 minutes per side. About halfway through cooking, add the remaining oil to the skillet. Transfer the cakes to a plate lined with paper towels to drain and sprinkle with sea salt, if desired. Serve warm with sour cream topping.

    Nutritional information per serving: 161 calories, 8 g fat
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