Corn Cakes
Next time you need to make a quick yet delicious breakfast give these corn cakes a try. I know you will love the sweetness of the cream corn and the savory flavor of the jalapeno peppers and the chili powder. Be sure to serve these corn cakes with a generous helping of sour cream and maybe a side of salsa sauce. Mmmm!!!
Ingredients
- 1 1/2 cups buttermilk
- 1 cup cream corn
- 2 eggs
- 1/2 cup fine cornmeal
- 1 1/2 cups pastry flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon chili powder
- 1/4 cup diced red onion
- 1/4 cup jalapeno peppers
- salt and pepper to taste
Method
Prep all your ingredients, this will help to make things move faster. Pour the buttermilk into a bowl.
Add in the cream corn and the eggs into the buttermilk.
Add in a little fresh ground pepper to taste and mix with a wire whisk.
In a separate bowl add in the cornmeal and the pastry flour.
Add in the baking powder and baking soda.
Add in the chili powder and mix with a wire whisk.
Pour the liquid mixture into the flour mixture. Add in the diced onions and the jalapeno peppers.
Using a wooden spoon combine all the ingredients.
Spray a little oil onto a heated griddle. Pour the corn cake mixture onto the hot griddle.
When the corn cakes start to bubble flip them over. Cook till done.
