Little Corn Cakes
"I played around with the recipe adding some chile peppers, some salt, pre-cooking the corn, and garnishing with some mild red pepper jelly for garnish. The results seem to please everyone."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2⁄3 cup flour
- 4 tablespoons cornstarch
- 2 teaspoons baking powder
- 2 eggs
- 2⁄3 cup ice water
- 4 ears corn, cooked and kernels removed
- 4 ounces chopped chili peppers
- 2 tablespoons canola oil, for cooking pancakes
- 1⁄2 cup mild red pepper jelly
directions
- Mix dry ingredients. Combine egg and water, and add to flour mixture. Fold in corn and chiles. Drop by heaping teaspoonful into fat. Flip over when golden. May be drained on absorbent paper covered tightly and refrigerated, to be reheated later. Serve with a small dollop of jelly on top.
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RECIPE SUBMITTED BY
Way too young to be grandmother of five, mom of three, and wife of one, all living together in our crooked old house. Former food columnist for small suburban papers, and mostly-retired caterer, I still love entertaining, gardening, writing, and of course, the internet. I am getting a little tired of making dinner, though.
