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Jalapeno Cheddar Corn Cakes

Recipe courtesy of Bobby Deen

Show: Not My Mama's Meals

Episode: A Little South in Your Mouth

Jalapeno Cheddar Corn Cakes

Name: Jalapeno Cheddar Corn Cakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons reduced-fat sour cream; 1/2 tablespoon hot sauce; 2 green onions, green parts only, sliced; Pinch sea salt; 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

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 6 servings

Nutrition Info

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 6 servings
Nutrition Info

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

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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.

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Show: Not My Mama's Meals

Episode: A Little South in Your Mouth

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