Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Jalapeño-Cheddar Corn Cakes

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Jalapeño-Cheddar Corn Cakes Empty Jalapeño-Cheddar Corn Cakes

    Post by Lobo Sat Jan 16, 2016 10:44 pm

    Jalapeño-Cheddar Corn Cakes Img23l
    Jalapeño-Cheddar Corn Cakes
    Jalapeño-Cheddar Corn Cakes Translucent
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    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 6
    With a melted nugget of cheddar cheese tucked inside, these savory corn cakes make a delicious appetizer or side dish. Serve them alongside our Grilled Skirt Steak with Chili-Lime Butter.






    • 38

    Ingredients:


    • 2 cups cornmeal pancake mix*
    • 1 egg
    • 1 1/2 cups milk
    • 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
    • 1/4 cup finely diced jalapeño
    • 2 oz. sharp cheddar cheese, cut into 1/2-inch cubes

    Related Recipes


    Jalapeño-Cheddar Corn Cakes Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Al-Cantàra Muddichi di Suli, Terre Siciliane from our Wine Club.

    Directions:

    In a bowl, whisk together the pancake mix, egg, milk and the 4 Tbs. melted butter. Fold in the jalapeño.

    Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and put 1 cube of cheese in the center of each pancake, then top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 5 to 6 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and cheese. Makes about 22 corn cakes.

    Williams-Sonoma Kitchen

    *Available at Williams-Sonoma stores.

      Current date/time is Thu Mar 28, 2024 5:39 am