Ingredients:
1 cup yellow cornmeal ( if possible use stone-ground cornmeal)
1/2 cup flour
seasoning salt ( I use about 1-1/2 teaspoons, or use white salt)
3/4 teaspoon baking soda
black pepper or cayenne
1/2 teaspoon garlic powder (optional)
2 teaspoons sugar
3 tablespoons butter, melted and cooled
1 large eggs
1 cup buttermilk
1 cup frozen corn, thawed and chopped coarsley
1 small onions, finely chopped
1/3 cup bottled roasted red peppers, finely chopped
1 small jalapeno peppers ( seeded and finely chopped, or to taste)
1 cup monterey jack cheese, coarsley grated
butter ( for frying)
Directions:
In a bowl whisk together cornmeal, flour, salt, baking soda, black pepper or cayenne, garlic powder if using and sugar.
In another bowl whisk together cooled melted butter, egg and buttermilk; then add in the chopped corn, onion, roasted bell peppers, chopped jalapeno and Monterey Jack cheese; add to the cornmeal batter and stir until JUST combined.
Heat a large griddle to medium-high heat, the spread with butter (use as much butter as desired).
Drop about 1/4 cup of batter onto the griddle spreading to about 3-4-inch cakes.
Cook the corn cakes for about 2-3 minutes on each side or until golden.
Servings: 10-12
Time preparation: 10 min.
Time total: 13 min.