Jalapeño Corn Cakes

Name: Jalapeño Corn Cakes
Ingredients: 1 large egg; 1 cup milk; 3/4 cup medium-grind cornmeal, preferably stone-ground*; 1/2 cup flour; 1/2 teaspoon kosher salt; 2 teaspoons baking powder; 1 teaspoon chopped fresh marjoram leaves; 3 green onions, chopped, plus sliced onions for garnish; 1 jalapeno chile, seeded and chopped; 2 cups fresh corn kernels; 1/4 cup vegetable oil; Sour cream or Greek yogurt

12 ingredients

4 steps

Ingredients

1 large egg
1 cup milk
3/4 cup medium-grind cornmeal, preferably stone-ground*
1/2 cup flour
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon chopped fresh marjoram leaves
3 green onions, chopped, plus sliced onions for garnish
1 jalapeno chile, seeded and chopped
2 cups fresh corn kernels
1/4 cup vegetable oil
Sour cream or Greek yogurt

Directions

1

Whisk egg and milk together in a medium bowl. Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeno, and corn.
2

Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with sour cream and sliced onions.
3

*Buy in a well-stocked grocery store or natural-food store.
4

Note: Nutritional analysis is per 2-cake serving.