Jalapeno Corn Cakes with Red Pepper Salsa
|1 cCorn kernels (cut from 1 to|
|1 1/2 cChicken broth|
|2 tsBaking Powder|
|2 tbFinely minced fresh cilantro|
|2 tbFinely minced jalapeno|
|3/4 tsBlack Pepper; freshly ground|
|3 tbCorn oil|
|4 drTabasco sauce, or more to|
|Red pepper salsa, recipe|
|3 lgEggs; beaten|
|1 cYellow corn meal, preferably|
|1 tsSalt, or more to taste|
Jalapeno Corn Cakes with Red Pepper Salsa Preparation
Bring the chicken broth and corn oil to a boil in a medium saucepan. Reduce the heat to medium and gradually add the cornmeal, whisking all the while. Still whisking, cook the cornmeal for 2 minutes. The cornmeal will absorb the liquid and thicken like polenta. Remove the pan from the heat and let cool for about 5 minutes. Whisk the baking powder, jalapeno, cilantro, eggs, Tabasco, salt and pepper into the cornmeal until well blended. Fold in the corn kernels with a rubber spatula. If necessary, lightly butter, oil, or spray your griddle or skillet. Preheat over medium heat or if using an electric griddle set to 350 degrees F. If you want to hold the pancakes until serving time preheat your oven to 200 degrees F. Spoon 1/4 cup of batter onto griddle for each pancake, allowing space for spreading, and use a spatula or the back of your spoon to lightly press the batter into rounds. When the underside of the pancake are golden and the tops are speckled with bubbles that pop and stay open, flip over with a wide spatula and cook on the other side until light brown. Serve immediately or place in oven while you make the rest of the batch. Yield: 20 (2 1/2-inch) pancakes NOTES : Cooking Live Recipe by: Cooking Live Show #CL8852 Posted to MC-Recipe Digest V1 #546 by Angele Freeman
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