Jalapeno Cheddar Corn Cakes
By Deen Brothers
JUMP TO RECIPE
Difficulty: Easy
Prep time: 15 minutes
Cook time: 4 minutes
Servings: 6 servings
Ingredients
Corn Cakes
- 1/2 cup whole-wheat pastry flour
- 1/4 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 cup whole milk
- 2 large eggs
- 1 cup corn kernels
- 1/2 cup shredded Cheddar
- 1 tablespoon melted unsalted butter
- 2 to 3 jalapeno pepper s
- 2 tablespoons olive oil
- Sea salt
Sour Cream Topping
- 2 tablespoons reduced-fat sour cream
- 1/2 tablespoon hot sauce
- 2 green onions, thinly sliced
- Pinch of sea salt
Directions
Corn Cakes
Whisk together the flour, cornmeal, salt, sugar and baking soda in a large bowl until incorporated. Whisk together the milk and eggs in a separate bowl. Pour the milk mixture into the dry ingredients and add the corn, cheese, butter and jalapeños and mix well.
Heat 1 tablespoon of the oil a large nonstick skillet over medium-high heat. Use an ice-cream scoop to pour the batter for each cake. Cook until golden, about 2 minutes per side. About halfway through cooking, add the remaining oil to the skillet. Transfer the cakes to a plate lined with paper towels to drain and sprinkle with sea salt, if desired. Serve warm with sour cream topping.
Nutritional information per serving: 161 calories, 8 g fat
Sour Cream Topping
Whisk together the sour cream, hot sauce, green onions and sea salt.