jalapeno corn cakes
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The Thai Corn Cakes just didn't work out so I had to break up with them and send the recipe to the compost heap.
This version is still a pretty mild 'background' corn cake to whatever salsa or flavor you top it with, but the texture is much airier. |
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1 egg
1 cup milk 3/4 cup yellow cornmeal 1/2 cup flour 1/2t Hawaiian salt 2t baking powder 2 jalapeno peppers, seeded and finely diced About 2-3 ears of fresh corn (4-5 if you have homegrown corn like mine that looks like it needs orthodontic work)Canola oil |
Possible Toppings
Sour cream Salsa Grated cheese Kalua pig Crock Pot BBQ Pork |
#1 (Bigger) Bowl--Wet Stuff
Mix together milk and eggs
#2 Bowl--Dry Stuff
Mix cornmeal, flour, salt and baking powder.
Mix dry ingredients into wet. This is why the wet bowl should be bigger. Stir in jalapenos and corn until just mixed together. Pour a bit of oil into a non-stick pan. Let the pan heat to low/medium heat. Use the 1/4 cup to scoop mixture into hot pan. Cook until puffy and golden brown. Flip them once so that both sides brown equally. Drain on paper towels and add more oil or skim dregs out of the pan as necessary.
Leftover keep very well and can be microwave to heat.
Mix together milk and eggs
#2 Bowl--Dry Stuff
Mix cornmeal, flour, salt and baking powder.
Mix dry ingredients into wet. This is why the wet bowl should be bigger. Stir in jalapenos and corn until just mixed together. Pour a bit of oil into a non-stick pan. Let the pan heat to low/medium heat. Use the 1/4 cup to scoop mixture into hot pan. Cook until puffy and golden brown. Flip them once so that both sides brown equally. Drain on paper towels and add more oil or skim dregs out of the pan as necessary.
Leftover keep very well and can be microwave to heat.
NOTES:
1) Original recipe included marjoram and green onions, which are omitted here.
2) Doubled the amount of jalapeno for a bit more kick.
2) Doubled the amount of jalapeno for a bit more kick.
