Print

Corn and Jalapeno Griddle Cakes

Corn and Jalapeno Griddle Cakes
Print Recipe

Corn and Jalapeno Griddle Cakes combine the natural sweetness of fresh corn with the spicy warmth of jalapenos, delivering a golden, fluffy, and flavorful treat perfect for breakfast, snacks, or light meals. Easy to prepare in under 30 minutes, these versatile cakes feature a crispy exterior and tender interior, offering a lively kick that can be adjusted to your taste and is great for the whole family.

Ingredients

Scale

Primary Ingredients

  • 1 cup fresh or thawed frozen corn kernels
  • 1–2 jalapeno peppers, finely diced (adjust seeds for spice level)
  • 1 cup all-purpose flour (or gluten-free flour blend/cornmeal for gluten-free)
  • 1 cup buttermilk or milk (or almond/oat milk for vegan)
  • 1 large egg (or flaxseed meal equivalent for vegan)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Cooking

  • Butter or oil (vegetable, avocado, or your preference) for griddle cooking

Instructions

  1. Prepare the Batter: In a large bowl, whisk together flour, baking powder, salt, and pepper. In a separate bowl, combine buttermilk (or milk) and egg until smooth. Pour the wet ingredients into the dry and stir gently just until combined, careful not to overmix. Fold in fresh corn kernels and diced jalapeno peppers for a burst of flavor.
  2. Heat the Griddle: Preheat your griddle or skillet over medium heat. Add butter or oil to coat the surface, which helps achieve a golden and crispy crust on the cakes.
  3. Cook the Griddle Cakes: Spoon batter onto the hot griddle, flattening lightly if you prefer thinner cakes. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Adjust heat as necessary to avoid burning while ensuring even cooking.
  4. Serve Warm: Transfer cooked cakes to a plate lined with paper towels to absorb excess oil if needed. Serve immediately to enjoy the best texture and flavor.

Notes

  • Use fresh corn when possible for optimal sweetness and texture.
  • Do not overmix the batter to keep cakes light and tender.
  • Cook on moderate heat to prevent burning and ensure thorough cooking.
  • Adjust jalapeno seeds to modify the spice level to your preference.
  • Keep cooked cakes warm in an oven set to about 200°F while finishing the batch.

Nutrition

Keywords: corn griddle cakes, jalapeno pancakes, savory breakfast, gluten-free griddle cakes, spicy corn cakes

Find it online: https://marygourmet.com/corn-and-jalapeno-griddle-cakes/