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Recipe: Corn And Jalapeno Cakes With Goat Cheese
Similar Categories: Corn, Jalapeno, Cakes, Goat, Cheese
1 1/2 cups fresh or defrosted frozen corn Kernals
1 large beefsteak tomato, cut into 8 slices
Kosher salt
2/3 cup yellow cornmeal
3 Tbl. unbleached all purpose flour
1 /4 tsp. baking soda
1/2 cup buttermilk or sour cream
1 large egg
1 to 2 large jalapenos, stemmed, seeded, and chopped
1/3 cup vegetable oil
4 ounces soft goat cheese, cut into 8 slices
2 scallions (white and light green parts, chopped (about 1/4 cup)
Preheat the oven to 375 degrees F. If using frozen corn, drain it and pat
dry. Sprinkle the tomato slices with 1/4 teaspoon salt and set aside in a
colander.
Whisk together the cornmeal, flour, 1/4 teaspoon salt, and the baking soda
in a bowl. Whisk tog,~ther the butter milk and egg in another bowl, then
add to the dry ingredi ents and stir until just combined (do not over-mix).
Stir in the corn and desired amount of chopped jalapenos.
Heat half the oil in a large skillet over medium heat.
Drop enough batter into the skillet to form four 3 1/2-inch pancakes. Cook
for about 2 minutes, turning over once, until lightly browned on both sides,
about 4 minutes total. Transfer with a spatula to paper towels to drain.
Repeat with the remaining oil and batter.
Arrange all of the pancakes in one layer on a rimmed baking sheet. Pat the
tomato slices dry with paper towels and place one on each corn cake. Top
each with a slice of cheese and bake for 10 minutes or just until the cheese
had melted. Divide the pancakes among 4 plates and top each portions with
some scallion. Serves 4.
1 large beefsteak tomato, cut into 8 slices
Kosher salt
2/3 cup yellow cornmeal
3 Tbl. unbleached all purpose flour
1 /4 tsp. baking soda
1/2 cup buttermilk or sour cream
1 large egg
1 to 2 large jalapenos, stemmed, seeded, and chopped
1/3 cup vegetable oil
4 ounces soft goat cheese, cut into 8 slices
2 scallions (white and light green parts, chopped (about 1/4 cup)
Preheat the oven to 375 degrees F. If using frozen corn, drain it and pat
dry. Sprinkle the tomato slices with 1/4 teaspoon salt and set aside in a
colander.
Whisk together the cornmeal, flour, 1/4 teaspoon salt, and the baking soda
in a bowl. Whisk tog,~ther the butter milk and egg in another bowl, then
add to the dry ingredi ents and stir until just combined (do not over-mix).
Stir in the corn and desired amount of chopped jalapenos.
Heat half the oil in a large skillet over medium heat.
Drop enough batter into the skillet to form four 3 1/2-inch pancakes. Cook
for about 2 minutes, turning over once, until lightly browned on both sides,
about 4 minutes total. Transfer with a spatula to paper towels to drain.
Repeat with the remaining oil and batter.
Arrange all of the pancakes in one layer on a rimmed baking sheet. Pat the
tomato slices dry with paper towels and place one on each corn cake. Top
each with a slice of cheese and bake for 10 minutes or just until the cheese
had melted. Divide the pancakes among 4 plates and top each portions with
some scallion. Serves 4.
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