Jalapeno Cheddar Corn Cakes
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 6 servings
-
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
- 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.
My Private Notes
Show:
Not My Mama's Meals
Episode:
A Little South in Your Mouth
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