Jalapeño Corn Cakes

20 - 25 min

approximatly 36 cakes

Spicy silver dollar-sized cakes—Mexican fare at its finest! Top with prepared Guacamole and a dollop of prepared Salsa.

Ingredients

  • 1 1⁄4 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tbsp Cheese & Jalapeño Dip Mix
  • 1⁄2 tsp salt
  • 1 1⁄2 cups milk
  • 1⁄4 cup melted butter or vegetable oil
  • 1 egg
  • 1⁄2 cup cornmeal
  • 1 cup frozen corn kernels

Preparation

  • Whisk first five ingredients in a medium mixing bowl.
  • Whisk egg, milk, and butter in a second bowl. Stir in cornmeal.
  • Combine wet and dry ingredients and add corn. Do not overmix; mixture should be lumpy.
  • Heat a frying pan over medium heat. Lightly spray pan with vegetable oil.
  • Using a heaping tablespoon of batter each, form cakes and cook for 1–2 minutes. Turn and cook for an additional minute. Repeat with remaining batter.

Nutritional Information

Per serving: Calories 140, Fat 5 g (Saturated 3 g, 0.1 0 g), Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 20 g (Fiber 1 g, Sugars 1 g), Protein 4 g.

Tips

Leftover cakes freeze easily. Reheat and serve when needed.

Tips

Leftover cakes freeze easily. Reheat and serve when needed.