Chile and Cheddar Corn Cakes

Chile and Cheddar Corn Cakes
Yield 6
Pillar of Nutrition Lean on Protein, Be Sugar Smart

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

  1. In a large mixing bowl add the cornmeal, flour, baking powder and salt and whisk together.
  2. Dice the green chiles.
  3. 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.
  4. Heat a couple of tablespoons of oil in a medium frying pan over medium-high heat.
  5. Scoop about 3 tablespoons of batter and drop into the frying pan, (I usually do 4 corncakes at a time).
  6. Sprinkle a little cheddar cheese over each cake.
  7. Fry each cake until the edges start to bubble, flip, and fry for another couple minutes until golden brown.
  8. Remove and serve immediately.

Notes

Variations to Try

  • uncheckedUse spices, such as cinnamon and honey butter and fruit  to make for a tasty breakfast 
  • uncheckedcan be served as a side dish with beans and leafy green  for a healthy whole food meal 
  • uncheckedAdd ¼ cup frozen corn to the batter


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Yemeni Foul (Chili)