Jalapeno Cheddar Corn Cakes

Jalapeno Cheddar Corn Cakes

Jalapeno Cheddar Corn Cakes

September 11, 2018
: 6 servings

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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 kosher 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 extra-virgin olive oil
  • Sea salt
Directions
  • Step 1 For the sour cream topping: Whisk together the sour cream, hot sauce, green onions and sea salt.
  • Step 2 For the corn cakes: Whisk together the flour, cornmeal, salt, sugar and baking soda in a large bowl until incorporated.
  • Step 3 Whisk together the milk and eggs in a separate bowl.
  • Step 4 Pour the milk mixture into the dry ingredients and add the corn, cheese, butter and jalapenos and mix well.
  • Step 5 Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
  • Step 6 Use an ice-cream scoop to pour the batter for each cake.
  • Step 7 Cook until golden, about 2 minutes per side.
  • Step 8 About halfway through cooking, add the remaining oil to the skillet.
  • Step 9 Transfer the cakes to a plate lined with paper towels to drain and sprinkle with sea salt, if desired.
  • Step 10 Serve warm with sour cream topping.

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