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 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.
Posted on: Sun, 29 Jun 2014 00:20:24 +0000
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