Cheesy Jalapeno Corn Patties

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 10
• 1 cup yellow cornmeal (if possible use stone-ground cornmeal)
• 1/2 cup flour
• seasoning salt (i use about 1-1/2 teaspoons, or use salt)
• 3/4 teaspoon baking soda
• black pepper or cayenne
• 1/2 teaspoon garlic powder (optional)
• 2 teaspoons sugar
• 3 tablespoons butter, melted and cooled
• 1 large egg
• 1 cup buttermilk
• 1 cup frozen corn, thawed and chopped coarsley
• 1 small onion, finely chopped
• 1/3 cup bottled roasted red pepper, finely chopped
• 1 small jalapeno pepper (seeded and finely chopped, or to taste)
• 1 cup monterey jack cheese, coarsley grated
• butter (for frying)

Recipe

• 1 in a bowl whisk together cornmeal, flour, salt, baking soda, black pepper or cayenne, garlic powder if using and sugar.
• 2 in another bowl whisk together cooled melted butter, egg and buttermilk; then add in the chopped corn, onion, roasted bell peppers, chopped jalapeno and monterey jack cheese; add to the cornmeal batter and stir until just combined.
• 3 heat a large griddle to medium-high heat, the spread with butter (use as much butter as desired).
• 4 drop about 1/4 cup of batter onto the griddle spreading to about 3-4-inch cakes.
• 5 cook the corn cakes for about 2-3 minutes on each side or until golden.