Fact: I love spicy food. Fact: I love cheddar cheese. Fact: I love cornmeal pancakes. Fact: I’m eating this right now and couldn’t be happier.
I think the key to this recipe is the method of chopping the jalapenos…it’s got to be small because guess what? We’re leaving all of the seeds and veins and spicy stuff in there! And I’m not about to lift my hand to my eyes only to find out that nothing but extreme pain is there to great me. Use your food processor/Ninja/Magic Bullet/whatever – it’s ok to take a little help on this one.
Here’s the deal: I spent literally HOURS yesterday trying to figure out what to do with the insane quantity of bananas sitting on my kitchen counter. I just knew I had to make something with them, but had no idea what. The moment I got home I started scrounging through the fridge to find something banana-y to pair them with, when all of a sudden I spotted a jalapeno on it’s last legs. Frantically I looked for cheddar cheese and got busy.
These corn cakes are fantastic! I would eat them for any meal, but am currently enjoying one with a fried egg on top. You could also eat them next to chili or chicken tortilla soup, as a snack, using them as “bread” for sandwiches, or even with a little syrup and some bacon on the side. The world’s your jalapeno corn cake oyster with these bad boys.
SPICY JALAPENO CHEDDAR CORN CAKES
- 1 cup flour
- 1 cup cornmeal
- 1 heaping Tbsp brown sugar
- pinch of salt
- 1 egg
- 1/2 cup milk (I used nonfat cow’s milk)
- 2 Tbsp melted butter, plus 2 Tbsp more to grease the pan
- 1 large jalapeno
- 1 cup sharp cheddar cheese
In a food processor, pulse the jalapeno (minus the stem) with the cheddar cheese til it’s finely chopped. Set aside. In a large bowl combine the flour, cornmeal, brown sugar, and salt and whisk together. Whisk in the egg, milk, and melted butter. Fold in the jalapeno-cheddar mixture. Heat a skillet (preferably cast iron) on medium low heat. Melt the remaining butter in the skillet, then pour the batter in, about 1/3 cup for each cake. Cook for 2-3 minutes on each side til golden brown.
Serve whichever way you like, but just EAT!
I’m kind of kicking myself for not making more of these. I think they’re now a morning staple for the rest of my life!
Recipe looks great. Please tell me how many corn cakes this makes per recipe.
It obviously depends on how big you make them, but I used a 1/4 cup measuring cup and it made about 16 small corn cakes.
Hope that helps!
What a great switch up for a breakfast routine! Love the idea of a little kick in the morning and can’t wait to share this with all our cheddar loving Cabot fans.
Oh, I love this recipe; I can hardly wait to try it. Give me cheese and jalapenos any day for any meal. Thanks for sharing the recipe.
These look so good!
I found you on Twitter and I love finding other Christian food bloggers! Love your site! Keep being who you are!
ok, i will be over tomorrow morning @ 5:30 am. Please have a batch ready for us to enjoy…together. Also, I like grapefruit juice more than orange juice. I will bring the cornflakes and champagne. this will be the best breakfast of your life
I would happily eat these as a full meal or as a side dish to chili or some sort of Mexican dish. Nicely done!
My mom used to buy these packaged corn cakes from the grocery store and they were always such a treat to heat up and slather with butter when I got home from school. I think I need to recreate that memory asap with these 🙂
I love spicy food also and think these look great!
Loving this recipe! I’m always trying to find a balance between savory and sweet pancakes. I’m a sweets gal, while my other half half is more keen on salty. Definitely will give these a shot!
So what happened to the bananas?! You didn’t solve your problem!
Haha..these look tasty though!
Great post! These sound so good!!
Oh please come cook for me. These sound like something I’d eat way too many of. I love spicy things. And the idea of corn cakes is making me hungry!
You threw me off with the bananas comment. Does the sugar add any sweetness to this? B/c I’m hard core about my cornbread not being sweet at all (it’s a southern thing) so I wondered if I should omit that from the list. I’m planning to make these this weekend!
That’s weird, I’ve never seen cornbread without a little sugar! I doubt it makes that big of a difference, but it does help with the spiciness 😉
I love corn cakes. I like to make BBQ chicken with red onions and eat them over a corn cake….https://shugfamily.blogspot.com/2011/02/bbq-chicken-and-corn-cakes.html
Never thought about adding jalapenos though…bet that’s good.
Aimee
I LOVE corn cakes, I usually make them as a side dish with Mexican meals.
Savory panckes..sign me up!!! DEELISH!
My mom does a jalapeno corn bread that I adore. And I have to say – at first I thought you were going to do the bananas in the recipe and was a little concerned. LOL
Yikes that sounds awful! Haha 😉
I’m going to have to make these! My husband will LOVE them. Thanks for sharing 🙂
Love cheddar and love jalapeño and love cornmeal! Can’t wait to try these out, I’m sure my boyfriend will be pleased as well 🙂
these sound SO good! we love anything with jalapeno 🙂
Love these.. they sound so good!
me + spicy = tru luv 4ever.
You can join too 🙂
omg those look soooo good! I’m giong to do that with my socca! 🙂
These are perfect for me!! I love everything in these 🙂
Mmm, they look great!!
These look great. 🙂 On vacation, we went to a restaurant that served their bbq pulled pork over corn cakes like this. 🙂 Delicious!