Jalapeno Corn Cakes (makes 4)
Jalapeno Corn Cakes
These cakes are hot and spicy just as they are, but to raise the heat factor even more, serve them with a bit of Jalapeno jelly. The recipe will certainly work with thawed frozen corn (not canned) but is at its very best when fresh corn is in season. Great all by themselves for brunch or as part of a larger meal with beans and a salad. ~ Glyn and Will.
1/2 cup fresh or frozen (thawed) corn
1 tbsp. pickled jalapeno pepper, chopped
1/2 cup gluten-free all purpose flour
1/2 cup cornmeal (organic)
2 tbsp. ground flaxseed 1 tsp. baking powder (aluminum free)
1/4 tsp salt
1/2 cup soy milk
1/2 cup water
1 Combine the dry ingredients and mix well.
2 Add the soy milk, and enough water to make a batter.
3 Stir in the corn.
4 Cook on a non-stick grill set at 375 until golden brown on both sides.
5 Serve dusted with a bit of cumin and (optional) jalapeno jelly or (optional) Earth Balance Buttery Spread
Yield: Four 4″ cakes
Degree of Difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serving size: 1/2 of a recipe (8.7 ounces).
Bread, Breakfast, Brunch, Gluten-Free, Vegan