Corn and Jalapeno Griddle Cakes
- Level: Easy
- Yield: 12 griddle cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 114
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 18
- Sodium
- 128
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1 1/4 cups whole or 2-percent milk
1 tablespoon butter, melted, plus more for greasing the pan
1 egg
1 1/2 cups cooked corn kernels (from 2 small ears)
1 small jalapeno pepper, seeded and chopped fine
Directions
- In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small bowl or measuring cup, use a fork to lightly beat the milk, melted butter and egg. Pour the milk mixture over the flour mixture. Add the corn and jalapeno. Use a fork to stir until just mixed and there are no visible traces of flour.
- Heat a 10-inch skillet over medium-low heat. Sprinkle a few drops of water into the skillet--if they "dance" across it, the skillet is ready. Add a pat of butter and swirl to coat. Drop scant 1/4 cupfuls of batter into the skillet, leaving 1 to 2 inches between each cake. Cook until set around the edges and air bubbles form on top, about 2 minutes. Flip and cook 1 to 2 more minutes. Serve hot.
- Love Your Leftovers: Store remaining griddle cakes in a ziptop bag in the fridge for up to 2 days, or the freezer for up to 1 month. Heat them in a toaster (no need to thaw frozen ones) when ready to eat.