Jalapeno Corn Cakes

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
4 (80%) 25 votes

1/4 cup cornmeal
1/2 cup flour
4 teaspoons Sugar
1/2 teaspoon baking powder
1/8 teaspoon Salt; mounded
1/8 teaspoon baking soda; mounded
1/3 cup cheddar cheese; sharp, finely grated
2/3 tablespoon jalapeno chile; minced
1/3 scallion; minced
1/3 ear corn; shucked, kernels cut off
1 tablespoon cilantro; minced
1/3 cup buttermilk
1 tablespoon plus 1 teaspoon butter; melted
3 tablespoons egg; beaten
few drops vegetable or canola oil

Preheat the Easy-Bake Oven for 15 minutes. Place the baking tins on top of the oven in order to warm them.
Combine all the dry ingredients – cornmeal, flour, sugar, baking powder, salt, baking soda, Cheddar, chile, scallion, corn, and cilantro – in a medium bowl.

In a small bowl, mix the buttermilk, melted butter, egg, and oil.

Combine the wet ingredients with the dry, and stir just until mixed.

Spray the baking pans with cooking spray, then fill each with 3 level tablespoons of batter. Bake in Easy-Bake Oven for 12 to 15 minutes. Repeat until all the batter is used.

submitted by Rebecca

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4010 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

Be the first to comment

Leave a Reply

Your email address will not be published.


*