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Prep Time : 10min
Cook Time : 10min
Course : Breakfast
Cuisine : Mexican
 
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Jalapeno Corn Cakes

From Chelsie Kenyon,
Your Guide to Mexican Food.
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These cakes have a subtle sweetness to them. No syrup is required. Enjoy alone or topped with eggs for a well-rounded breakfast.

INGREDIENTS:

  • 3/4 cup flour
  • 1/3 cup masa
  • 1/3 cup corn meal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • pinch of salt
  • 1 cup milk
  • 2 eggs
  • 1/4 cup oil
  • 2/3 cup jalapenos, canned and chopped
  • 1 cup corn, frozen and thawed or canned and drained

PREPARATION:

Blend dry ingredients in a large bowl. Blend milk, eggs and oil in a small bowl. Pour the wet ingredients into the dry ones and mix with a large spoon until incorporated. Lumps are okay, do not over mix. Fold in the jalapenos and corn.

Heat a large, lightly oiled griddle over medium heat. After griddle is hot, pour the cakes on 1/3 cup at a time. Brown for 1 or 2 minutes on each side. If cakes are browning too fast, turn down the heat a little.

Place hot cakes on a towel lined plate and cover with an additional towel to keep them warm.

Enjoy alone, top with fresh berries, apricots or a fried egg .

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