Jun 18, 2018

Jalapeño Corn Cakes

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

Jalapeño Corn Cakes in a stack

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.

Jalapeño Corn Cakes with fresh corn on a plate

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.

Bite of Jalapeño Corn Cakes

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 with green onions #pancakes #corncakes

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. 
Created using The Recipes Generator



18 comments:

  1. I have the crab and corn cakes on my radar for sure. Love that you added jalapeno to your recipe. Wouldn't they be lovely as an appetizer topped with some shrimp?

    ReplyDelete
    Replies
    1. Oh man, that would be good! With a little sauce of some sort!

      Delete
  2. These look delicious, Karen! I was eyeing the crab and corn cakes, too. I love the pop of jalapeno you added. Great idea.

    ReplyDelete
    Replies
    1. Thanks Camilla. I do want to try the crab ones too!

      Delete
  3. awesome! that picture with the cake on the fork literally took my breath away...

    I feel inadequate after the pathetic food I had and called lunch. (sigh)

    ReplyDelete
    Replies
    1. Lol! I doubt it very much! You'd laugh at how many shots I have to take to get that fork shot.

      Delete
  4. I need a plate of these in my life! I am loving the jalapeno in there <3

    ReplyDelete
  5. The corn cakes sound really good, but more than anything, the photos in this post are stunning. Totally makes me want to dig in!

    ReplyDelete
  6. Saving for corn season, these look amazing!

    ReplyDelete
  7. These look fantastic! Wr've been getting some good corn here already so might have to give them a try.

    ReplyDelete
  8. These sound delicious! I think I will be making them real soon.

    ReplyDelete
  9. These sound delicious! I love that it includes jalapeños!

    ReplyDelete

I would love to hear from you!