Corn & Jalapeno Griddle Cakes
Equipment
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- 2 Large Mixing Bowels
- Rubber Spatula
- Large Kitchen Spoon
- Food Processor
- Griddle Or A Large Non-Stick Saute Pan
- Rubber Spatula
Ingredients
- 2 Cups Fresh Or Frozen Corn
- 2 Tablespoons Jalapeno Seeded & Finely Chopped
- 1/4 Cup Green Onions Thinly Sliced
- 2 Each Large Eggs
- 1/2 Cup Buttermilk
- ½ Cup Shredded Cheddar Cheese
- 2 Tablespoon Olive Oil Plus Extra For Cooking
- ½ Cup All Purpose Flour
- ½ Cup Yellow Cornmeal
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Pulse 1 Cup Of The Corn In A Food Processor Until Pureed, Just A Few Seconds.
- Mix the Corn, Eggs And Buttermilk Into A Large Bowl.
- Mix The Dry Ingredients Into A large Bowl.
- Add The Chopped Corn Mixture To The Dry Ingredients And Stir Gently To Combine. The Mixture, Should Be Somewhat Thick. If The Mixture Is Runny, Add A LITTLE Flour. If The Mixture Is To Dry, Add A LITTLE Buttermilk.
- Heat A Large Non-Stick Saute Pan Or Griddle Over Medium-High Heat, Add Just enough Olive Oil To Lightly Coat The Pan Or Griddle.
- Using A 1/4 Cup Measuring Cup, Pour The Batter Onto The Griddle. Allow Enough Space In The Pan Or On The Griddle For The Batter To Spread Out Evenly Without Overlapping.
- Cook The Cakes, Until Golden Brown, About 2 Minutes On Each Side.
- Remove The Cakes From The Pan Or Griddle And Place On A Sheet Pan. Do Not Stack While Hot.
Notes
The Wet & Dry Ingredients Should Not Be Mixed Together Until You Are Ready To Cook Them.
The Corn Cakes Can Be Served Either Hot Or Cold.