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1
In a large mixing bowl whisk the flour, corn meal, baking powder, salt, smoked paprika and chili powder.
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2
Separate the eggs, putting the yolks in one bowl and the whites in another.
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3
In the bowl with the yolks add the milk, Greek yogurt and Sriracha.
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4
Whisk that mixture together until smooth, then pour it into the bowl of dry ingredients.
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5
Bring the whole mixture together with the whisk just until a super thick batter forms.
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6
It will be really sticky.
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7
Use a hand mixer or stand mixer to whip up the egg whites until they look like fluffy clouds.
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8
Gently fold the fluffy egg whites, diced jalapeno and corn into the batter until completely combined.
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9
Cover the bowl and let it rest in the refrigerator for about 30 minutes.
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10
This will make the cakes super tender and fluffy.
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11
Heat up a large electric griddle to 325 degrees or a griddle pan over medium high heat and lightly grease it with butter.
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12
Cook off the batter in batches of 6-8, depending on how many you can fit.
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13
They take about 5 minutes on each side.
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14
As they are finished, set them aside on a platter and cover them to keep them warm.
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15
While the cakes cook, make the quick cheddar sauce.
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16
In a small pot let the butter start to melt over medium high heat.
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17
Whisk in the flour and let it cook together until it becomes a golden roux, which takes a minute or two.
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18
While still whisking, slowly pour in the milk.
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19
Add the salt and lower the heat medium to let the mixture gently bubble for 3-4 minutes.
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20
Then turn the heat to the lowest setting and whisk in the cheddar cheese until it is smooth.
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21
Leave the pot on the very low heat to keep it warm, whisking occasionally.
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22
Its time to assemble the sandwiches!
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23
Layer about 3 thin slices of ham between two of the chili corn cakes.
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24
Plate the sandwich, then top it with the warm cheddar sauce and fresh cilantro.
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25
Any leftover sauce, chili corn cakes and ham can be sealed in containers and refrigerated to use the next day for leftovers!
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26
Enjoy!
