Description
Delicious Mexican Corn Cakes infused with spicy jalapeño and zesty lime, offering a perfect balance of sweetness and heat. These tender, golden cakes are quick to prepare and cook on a griddle, making them an excellent choice for a vibrant breakfast or a flavorful snack.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
Add-Ins
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup finely chopped jalapeño
- 2 tablespoons lime juice
- 1 teaspoon lime zest
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined and uniform.
- Mix wet ingredients: In a separate bowl, beat the buttermilk, eggs, and melted butter together until the mixture is smooth and homogenous.
- Gradually combine wet and dry ingredients: Slowly pour the wet mixture into the dry ingredients, stirring gently to combine. Avoid overmixing to keep the cakes tender.
- Fold in flavorings: Carefully fold in the corn kernels, finely chopped jalapeño, lime juice, and lime zest until evenly distributed throughout the batter.
- Cook on a griddle: Heat a non-stick griddle or skillet over medium heat and lightly grease it. Drop batter by spoonfuls onto the hot surface and cook for about 2-3 minutes on each side, or until the corn cakes are golden brown and cooked through.
- Serve warm: Remove the corn cakes from the griddle and serve immediately with your favorite toppings such as sour cream, salsa, or avocado slices for extra flavor.
Notes
- For a milder version, reduce the amount of jalapeño or remove seeds before chopping.
- Fresh corn kernels add the best flavor, but frozen kernels work well when fresh is unavailable.
- Make sure your griddle or skillet is properly heated before cooking to achieve golden crust and even cooking.
- These corn cakes can be kept warm in a low oven while cooking the rest.
- Leftovers can be refrigerated and reheated on a skillet or in a microwave.
