Spicy Cheddar Jalapeño Corn Cakes
Gather 'round the campfire and indulge in the delicious tale of Johnny Jalapeño, the legendary outlaw known for his audacious escapades and love for all things spicy! As the crackling fire illuminates the night, let me tell you how Johnny once entered a town during a fierce chili cook-off, challenging everyone to a culinary duel. With his deft hands, he whipped up these Spicy Cheddar Jalapeño Corn Cakes—delightfully crispy on the outside, with a warm, cheesy center and just the right kick from the jalapeños. Legend has it, each cake resembled a fiery ‘pepper’ to capture the spirit of his culinary magic. Perfect for sharing stories and laughter under a starlit sky, these cakes are best served hot off the griddle, bringing life to every gathering.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
cornmeal
1 cup (dry ingredient)
baking soda
1 teaspoon (dry ingredient)
salt
1 teaspoon (dry ingredient)
sugar
1 tablespoon (dry ingredient)
eggs
2 (beaten)
2% low-fat milk
1 cup (liquid ingredient)
butter
2 tablespoons (melted)
jalapeño peppers
2 tablespoons (finely chopped, seeded)
cheddar cheese
1/4 cup (grated)
Instructions
1
In a stainless steel bowl, combine the cornmeal, baking soda, salt, and sugar, mixing well to ensure even distribution of the dry ingredients.
2
In another bowl, whisk together the eggs, milk, and melted butter until fully blended.
3
Gradually pour the liquid mixture into the dry mix, stirring gently until just combined. Let the batter rest for 30 minutes to allow the flavors to meld.
4
After resting, gently fold in the finely chopped jalapeño and grated cheddar cheese, ensuring an even distribution of ingredients.
5
Preheat a lightly oiled griddle or low-sided pan over medium heat. Using a spoon or ladle, pour the batter in the shape of a jalapeño pepper (or your desired shape) onto the hot surface.
6
Cook until golden brown on one side, about 3-4 minutes, then flip carefully and cook the other side until equally golden and cooked through.
7
Serve immediately while hot, perhaps with some extra cheese or avocado on the side for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Cheddar Jalapeño Corn Cakes?
They are crispy corn cakes with a cheesy center and a spicy kick, inspired by the legend of Johnny Jalapeño.
Who is Johnny Jalapeño?
Johnny Jalapeño is a legendary outlaw known for his audacious escapades and his love for spicy culinary creations.
What makes these corn cakes crispy?
The combination of cornmeal and cooking on a lightly oiled griddle over medium heat creates a crispy exterior.
How many ingredients are required for this recipe?
There are 9 ingredients: cornmeal, baking soda, salt, sugar, eggs, milk, butter, jalapeño peppers, and cheddar cheese.
What type of cornmeal should I use?
The recipe calls for 1 cup of cornmeal as the primary dry ingredient.
How much jalapeño is needed?
You will need 2 tablespoons of finely chopped and seeded jalapeño peppers.
What type of cheese is best for these cakes?
The recipe specifies using 1/4 cup of grated cheddar cheese for a warm, cheesy center.
Do I need to let the batter rest?
Yes, the batter should rest for 30 minutes after mixing the wet and dry ingredients to allow the flavors to meld.
How do I prepare the dry ingredients?
Combine the cornmeal, baking soda, salt, and sugar in a stainless steel bowl and mix well.
How do I prepare the liquid mixture?
Whisk together 2 eggs, 1 cup of 2% low-fat milk, and 2 tablespoons of melted butter.
When should I add the jalapeños and cheese?
Fold the chopped jalapeños and grated cheddar into the batter after it has rested for 30 minutes.
What is the recommended cooking temperature?
Preheat a lightly oiled griddle or low-sided pan over medium heat.
Can I shape the corn cakes like peppers?
Yes, the recipe suggests pouring the batter in the shape of a jalapeño pepper to capture the spirit of the dish.
How long does each side take to cook?
Cook each side for about 3-4 minutes until they are golden brown.
Is this recipe suitable for gluten-free diets?
Yes, according to the tags, this recipe is considered gluten-free.
Are these corn cakes considered an appetizer?
Yes, they are categorized as appetizers and are perfect for sharing at gatherings.
Can I cook these on a campfire?
Yes, the recipe is designed for campfire cooking and is perfect for outdoor settings.
What should I serve with the corn cakes?
They are best served hot, perhaps with extra cheese or avocado on the side for dipping.
What kind of milk is used?
The recipe uses 1 cup of 2% low-fat milk.
How much butter is included?
The recipe requires 2 tablespoons of melted butter.
What is the role of baking soda in this recipe?
Baking soda is used as a leavening agent to help the corn cakes rise slightly.
How many eggs are needed?
The recipe calls for 2 beaten eggs.
Is there sugar in the corn cakes?
Yes, 1 tablespoon of sugar is added to the dry mix.
Should the jalapeños be seeded?
Yes, the recipe recommends seeding the jalapeños before finely chopping them.
What is the texture of the center?
The center of the corn cakes is described as warm and cheesy.
How do I know when to flip the corn cakes?
Flip them when the bottom is golden brown, usually after 3-4 minutes.
Should I use a specific type of bowl for mixing?
The instructions suggest using a stainless steel bowl for combining the dry ingredients.
What type of pan is recommended?
A lightly oiled griddle or a low-sided pan is recommended for even cooking.
How much salt is in the recipe?
The recipe uses 1 teaspoon of salt.
Why is it important to stir gently?
Stirring gently until just combined prevents over-mixing and maintains the desired texture.