Chile and Cheddar Corn Cakes

Yield 6
Chile and Cheddar Corn Cakes
Savory sweet corn pancakes offer a nutritional boost while tasting yummy.
Ingredients
- Ingredients
- 1 cup cornmeal
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon honey
- 3/4 cup buttermilk
- 1/2 can of mild green chiles
- 1/4 cup butter, melted and cooled
- Water if necessary
- 6 spinach leaves, torn into tiny pieces
- 1/2 cup cheddar cheese, grated
Directions
- In a large mixing bowl add the cornmeal, flour, baking powder and salt and whisk together.
- Dice the green chiles.
- Make a well in the center and add in the egg, buttermilk, honey, green chiles and melted butter and mix until combined. Mixture should be a thick pancake-like batter; if too dry add a few tablespoons of water. Fold in spinach.
- Heat a couple of tablespoons of oil in a medium frying pan over medium-high heat.
- Scoop about 3 tablespoons of batter and drop into the frying pan, (I usually do 4 corncakes at a time).
- Sprinkle a little cheddar cheese over each cake.
- Fry each cake until the edges start to bubble, flip, and fry for another couple minutes until golden brown.
- Remove and serve immediately.
Notes
Variations to Try
Use spices, such as cinnamon and honey butter and fruit to make for a tasty breakfast
can be served as a side dish with beans and leafy green for a healthy whole food meal
Add ¼ cup frozen corn to the batter