Jalapeno Cheddar Corn Cakes
- Total:
- 30 min
- Prep:
- 15 min
- Cook:
- 15 min
- Yield:
- 6 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 161
- Total Fat
- 8 grams
Ingredients
Sour Cream Topping:
- 2 tablespoons reduced-fat sour cream
- 1/2 tablespoon hot sauce
- 2 green onions, green parts only, sliced
- Pinch sea salt
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
- 1 cup corn kernels, fresh or frozen and thawed
- 1/2 cup shredded Cheddar
- 1 tablespoon melted unsalted butter
- 2 to 3 jalapeno peppers, finely chopped
- 2 tablespoons olive oil
- Sea salt
Directions
Watch how to make this recipe.
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.
BBQ Recipes
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
Similar Topics:
IDEAS YOU'LL LOVE
