Wednesday, October 5, 2011

Jalapeno Corn Cakes

Today I'd like to introduce you to a fabulous foodie and cook, Phyllis Davis. Phyllis isn't a guest blogger; rather she has been a guest in the Witches' house for various cooking dates. Please allow me to introduce Phyllis Davis!

"I was a caterer in Texas in the 70's, a sous chef for six years at the Broadmoor Cooking School during the 80's and assisted: Jacques Pepin, Marcella Hazen, Guiliano Bugialli, Stephan Pyles, Paula Wolfort, Martha Stewart, Ken Hom, and others, became the Food and Restaurant Critic for KKTV in the 80's, taught private cooking classes throughout my cooking life, and now I have the pleasure of cooking with you, Andrea."

Holy cow how did I get so lucky to find a friend and foodie with such a varied and rich history? I'm one lucky Witch, that's for sure! Phyllis and I have a great time cooking, chatting, knitting and generally enjoying each others company. Most recently we made 2 dishes, sweet corn gelato (to be posted soon) and jalapeno corn cakes. Both recipes were delicious and will be/have been repeat offenders in the Witches' kitchen already! The corn cakes were particularly delicious, I loved the crunch of corn, slightly crispy exterior and gentle heat of the jalapeno and the cool sour cream topping was perfect. I've made these twice since then and LOVE them! They are really good for breakfast, too, if you are into a more savory type of AM meal.

Confession time: Phyllis and I made these dishes in August when corn season was at its peak. Yours truly has had a run in with a little thing called LIFE - between a beloved dog passing away, getting a new puppy and a Little Witch starting preK, we have been busy, hence the lack of posts lately AND the unseasonality of this post.

Jalapeno Corn Cakes
Makes 6 servings, 2 cakes each
Source: Sunset Magazine
1 lg egg
1 c milk
3/4 c. medium-grind cornmeal, preferably stone ground
1/2 c. flour
3/4 t. kosher salt
2 t. baking powder
1 t. chopped marjoram (optional, we omitted)
2 green onions, chopped, plus more for garnish
1 jalapeno, seeded and chopped
2 c. corn kernels (fresh or frozen)
1/4 c. veg or canola oil
Sour cream

Whisk egg, and milk and add the cornmeal, flour, salt, baking powder & marjoram stirring to combine.




Fold in chopped onions, jalapeno, and corn.



Heat 2 T. oil in large nonstick skillet over med heat and scoop 1/4 c. portions of batter into pan. Cook, turning once, until puffed and brown - total about 6 minutes.



You can also make smaller bite size cakes, they are wonderful appetizers!

Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 272.4
Total Fat 14.0 g
Saturated Fat 2.8 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 6.8 g
Cholesterol 38.3 mg
Sodium 428.5 mg
Potassium 224.0 mg
Total Carbohydrate 32.2 g
Dietary Fiber 3.0 g
Sugars 3.9 g
Protein 6.7 g

13 comments:

Michelle J said...

I'll have to try this sans jalapeno. My kids are Ukrainian/German/Scottish. One pinch of "spicy" fries their little honky taste buds. :\

By the way - this isn't out of season up here in the great grey north. Corn is in full swing! ;)

Sarah said...

These look delicious. Glad I am not the only one that has life get in the way of blogging!

Foodycat said...

I'm really sorry to hear about your dog passing!

These look delicious. I have to try them before the season passes completely!

Jenn said...

You had me at Jalapeno, Andrea!!! The cakes look and sound delicious! It's so nice that Phyllis could join you in the kitchen. :)

StephenC said...

I don't know what moves me more - the thought of you losing a doggie (we lost one almost exactly two years ago) or the thought of some jalapeno and corn bread. LOL Glad to hear you have a new pup. Glad to hear the little witch is off to school. Glad to hear you're enjoying life!

Yenta Mary said...

Breakfast, lunch, dinner, midnight snack ... I truly can't imagine a time that these corn cakes wouldn't be IDEAL!!!

Big Dude said...

I love corn cakes and these have been kicked up several notches. For breakfast, I'd have to top with a fried egg though :-).

Stephanie @ Eat. Drink. Love. said...

These corn cakes are perfection! I like that you added jalepeno too for a kick!

Chef Dennis said...

adding jalepeno to the corn cakes was such a good idea! I love corn cakes they are a welcome side to just about any meal!

Staci Reynolds said...

Yay! Great Post!!! Hello Phyllis!

Karen Harris said...

Oh yep, making these.

Tonya said...

We have a good corn cake recipe that we usually top with pico de gallo. I never thought to add spicy things right in the cake batter. Yum. Thanks!

Laurie {Simply Scratch} said...

I have to make these! You had me at jalapeno! :)

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