Jalapeño Corn Cakes

Jalapeño Corn Cakes, pancakes made with cornmeal and filled with fresh corn kernels and minced jalapeño.

These jalapeño corn cakes, filled with fresh off the cob corn kernels, are so easy to make and take advantage of all of the wonderful fresh corn available this time of the year.

I've been making a lot of dishes with corn recently. including this Mexican Corn Chowder and this Spicy Tomato and Corn Salad. There's something about the availability of fresh corn in their husks piled high at the market.

These corn cakes are made with cornmeal, flour, egg, salt, and baking powder, just like pancakes, but without the sugar. There's also lots of fresh corn kernels in these, as well as some optional freshly minced jalapeño.

These corn cakes are inspired by the book, Mark Bittman's Kitchen Matrix: More than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities. This week, we are posting our choice from the section, Corn +12 Ways. There are salads, both warm and cold, soups, and fried cakes from which to choose.

I added jalapeños and salt to the master recipe for fried corn cakes. You could also add cheese, crabmeat, or onions to these. Use your imagination! I made about twelve small cakes from this recipe. We were able to refrigerate the leftovers, and reheat them in a hot skillet later. I bet you could freeze them too.

After the recipe, be sure to check out what my fellow Matrix buddies, Camilla and Wendy, made this week with corn.

pancakes, corn cakes, corn, jalapeño,

breakfast, side dish, vegetables

American

Yield: 4 servings

Jalapeño Corn Cakes

ingredients

• 3/4 cup cornmeal
• 1/2 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 beaten egg
• 3/4 cup milk
• 2 cups corn kernels
• 1 to 2 jalapeño peppers, stemmed, seeded, and minced
• Canola oil for frying

instructions

1. Combine all of the ingredients up to the jalapeños in a large bowl. 
2. Heat a large skillet over medium heat, and add a tablespoon of oil. Reduce the heat to medium low. 
3. Ladle the batter onto the pan in batches, and lightly pat it down to about 1 inch thick with your fingers. Cook on one side until browned, and then flip and continue to cook until the other side is browned. Add more oil between batches as necessary. 
4. Serve for breakfast or as a side dish for dinner. 

https://www.karenskitchenstories.com/2018/06/jalapeno-corn-cakes.html

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