Cheesy Jalapeno Corn Patties Recipe

Name: Cheesy Jalapeno Corn Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal (if possible use stone-ground cornmeal); ½ cup flour; seasoning salt (I use about 1-1/2 teaspoons, or use white salt); ¾ teaspoon baking soda; black pepper or cayenne; ½ 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; ⅓ 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)

Servings: persons

1 cup yellow cornmeal (if possible use stone-ground cornmeal)
½ cup flour
seasoning salt (I use about 1-1/2 teaspoons, or use white salt)
¾ teaspoon baking soda
black pepper or cayenne
½ 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
⅓ 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)

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.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup yellow cornmeal (if possible use stone-ground cornmeal), ½ cup flour, seasoning salt (I use about 1-1/2 teaspoons, or use white salt), ¾ teaspoon baking soda, and more.

Yes, Cheesy Jalapeno Corn Patties falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Jalapeno Corn Patties

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