Mexican Corn Cakes with Jalapeño & Lime

 

Ingredients:

- 1 cup cornmeal

- 1 cup all-purpose flour

- 1/2 cup sugar

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup buttermilk

- 2 large eggs

- 1/4 cup melted butter

- 1/2 cup corn kernels

- 1/4 cup finely chopped jalapeño

- 2 tablespoons lime juice

- 1 teaspoon lime zest

Instructions:

1. In a large bowl, combine the cornmeal, flour, sugar,

baking powder, baking soda, and salt.

2. In a separate bowl, whisk together the buttermilk, eggs,

and melted butter.

3. Stir the wet ingredients into the dry mixture until just

combined. Gently fold in the corn, jalapeño, lime juice,

and lime zest.

4. Heat a griddle or non-stick pan over medium heat.

Cook each cake for 2-3 minutes per side until golden and

cooked through.

Prep Time: 10 minutes  

Cook Time: 15 minutes  

Total Time: 25 minutes  

Servings: 12