Cheesy Jalapeno Corn Patties |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 12 |
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A long time family favorite! -you may omit the jalapeno pepper if desired and adjust the cayenne and garlic powder to taste. Ingredients:
1 cup yellow cornmeal (if possible use stone-ground cornmeal) |
1/2 cup flour |
seasoning salt (i use about 1-1/2 teaspoons, or use white salt) |
3/4 teaspoon baking soda |
black pepper or cayenne |
1/2 teaspoon garlic powder (optional) |
2 teaspoons sugar |
3 tablespoons butter, melted and cooled |
1 large egg |
1 cup buttermilk |
1 cup frozen corn, thawed and chopped coarsley |
1 small onion, finely chopped |
1/3 cup bottled roasted red pepper, finely chopped |
1 small jalapeno pepper (seeded and finely chopped, or to taste) |
1 cup monterey jack cheese, coarsley grated |
butter (for frying) |
Directions:
1. In a bowl whisk together cornmeal, flour, salt, baking soda, black pepper or cayenne, garlic powder if using and sugar.
2. In another bowl whisk together cooled melted butter, egg and buttermilk; then add in the chopped corn, onion, roasted bell peppers, chopped jalapeno and Monterey Jack cheese; add to the cornmeal batter and stir until JUST combined.
3. Heat a large griddle to medium-high heat, the spread with butter (use as much butter as desired).
4. Drop about 1/4 cup of batter onto the griddle spreading to about 3-4-inch cakes.
5. Cook the corn cakes for about 2-3 minutes on each side or until golden.
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