Jalapeño Corn Cakes

Jalapeño Corn Cakes Jalapeño Corn Cakes Spicy silver dollar-sized cakes—Mexican fare at its finest! Top with prepared Guacamole and a dollop of prepared Salsa.
Spicy silver dollar-sized cakes—Mexican fare at its finest! Top with prepared Guacamole and a dollop of prepared Salsa.
  • 10 min prep
  • 20-25 minutes
  • 140 calories
  • $0.40
  • Vegetarian

Ingredients


Makes: approximatly 36 cakes
  • 1 1/4 C (310 ml) all-purpose flour
  • 1 Tbsp (15 ml) sugar
  • 1 Tbsp (15 ml) baking powder
  • 1 Tbsp (15 ml) Cheese & Jalapeño Dip Mix
  • 1/2 tsp (2,5 ml) salt
  • 1.5 ml (375 ml) milk
  • 1/4 C (60) melted butter or vegetable oil
  • 1 egg
  • 1/2 C (125 C) cornmeal
  • 1 ml (250 ml) 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 Fry Pan over medium heat. Lightly spray pan with vegetable oil.
  • Using a heaping tablespoon (15 ml) of batter each, form cakes and cook for 1–2 minutes. Turn and cook for an additional minute. Repeat with remaining batter.

Tip


 

Tip: Leftover cakes freeze easily. Reheat and serve when needed.

Nutritional Serving Size
Calories 140
Fat 5 g
Saturated Fat 3 g
Transfat 0.1 g
Cholesterol 35 mg
Sodium 250 mg
Carbohydrates 20 g
Fibre 1 g
Sugar 1 g
Protein 4 g

Shop this recipe...

Cheese & Jalapeño Dip Mix
$9.00