Jalapeño Corn Cakes

Name: Jalapeño Corn Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 177 milliliters grind cornmeal, preferably stone-ground; 1 large egg; 118 milliliters flour; 473 milliliters fresh corn kernels; 6 servings Sour cream or Greek yogurt; 3 green onions, chopped, plus sliced onions for garnish; 1 jalapeño chile, seeded and chopped; 1 teaspoons kosher salt; 1 teaspoon chopped fresh marjoram leaves; 237 milliliters milk; 59 milliliters vegetable oil

Jalapeño Corn Cakes might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This vegetarian recipe has 394 calories, 27g of protein, and 14g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of flour, medium-grind cornmeal, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Whisk egg and milk together in a medium bowl.

Ingredients you will need

Milk

Egg

Equipment you will use

Whisk

Bowl

Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeo, and corn.

Ingredients you will need

Baking Powder

Cornmeal

Marjoram

Onion

All Purpose Flour

Corn

Salt

Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches.

Ingredients you will need

Cooking Oil