Jalapeño Corn Cakes

How to make Jalapeño Corn Cakes Recipe - Dennis of Big D's Grub Truck in New York started his culinary career at the tender age of nine, mostly because he wasn’t too fond of what his mom was cooking. But there is one particular dish that brings up happy childhood memories, jalapeño corn cakes. "This was a recipe I got from my friend’s grandmother," he recalls. “She used to cook it for us when we were growing up, and I loved it.” With a hint of sweetness, these corn cakes are good enough to be enjoyed alone or with eggs for what Dennis describes as a well-rounded breakfast. These cakes have a subtle sweetness to them, so no syrup required.

MAKES 12 CORN CAKES

Ingredients:
3/4 cup (75g) flour
1 cup (33g) masa
1 cup (57g) cornmeal
1/4 cup (48g) sugar
1 tbsp (12g) baking powder
Pinch of salt
1 cup (237ml) milk
2 eggs
1/4 cup (59ml) oil
1 cup (151g) corn, frozen and thawed or canned and drained
1 cup (114g) canned, chopped jalapeños

Method:
In a large bowl, combine the flour, masa, cornmeal, sugar, baking powder and salt. Blend the milk, eggs and oil in a separate small bowl. Pour the wet ingredients into the dry and mix with a large spoon until incorporated. Do not overmix (lumps are okay). Fold in the corn and jalapeños.

Heat a large, lightly oiled griddle over medium heat. After the griddle is hot, pour ⅓ cup (80g) of the mixture on at a time. Brown for 1 or 2 minutes on each side. If the cakes are browning too fast, turn down the heat a little.

Place the corn cakes on a towel-lined plate and cover with an additional towel to keep warm.