Jalapeno Cornbread Ebelskivers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Savory take on Ebelskivers Ingredients:
5 oz cornbread mix |
1 egg |
1/2 cup milk |
2 tbs. butter, melted, plus 2 additional tbs. melted for cooking |
2 oz. jalapeño peppers,chopped, canned drained |
1/4 cup cooked corn, coarsely chopped |
1/2 cup shredded monterey jack cheese |
2 oz. pimentos, chopped drained |
1/4 cup corn, cooked coarsely chopped |
Directions:
1. In a bowl, whisk together the cornbread mix, egg, milk and the 2 Tbs. melted butter.
2. Fold in the jalapeños, cheese, pimentos and corn.
3. Put 1/4 tsp. butter in each well of a ebelskiver pan.
4. Place over medium heat and heat until the butter begins to bubble.
5. Pour 2 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 4 to 5 minutes.
6. Carefully flip the pancakes over and cook until golden and crispy, about 3 minutes more.
7. Transfer to a plate.
8. Repeat with the remaining batter.
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