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Creamy Corn Cakes




Source of Recipe


cookbookcookery






List of Ingredients



• 1 T oil
  
• 1 cup cornmeal
  
• 1 1/2 cups unbleached all-purpose flour
  
• 2/3 cup sugar
  
• 1 T baking powder
  
• 1/2 tsp salt
  
• 2 eggs
  
• 1 1/2 cups whole milk
  
• 1/2 cup unsalted butter, melted, cooled slightly
  
• 1 medium onion, diced
  
• 2 jalapeno chiles, seeded and finely chopped
  
• 1 clove garlic, minced
  
• 1 1/2 cups freshly grated Cheddar cheese
  
• 1 can (14 to 15 oz) creamed corn
  






Instructions



1. Preheat oven to 375 degrees. Lightly brush 24 muffin pan cups with the oil.
   
2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. In a medium bowl, stir together the eggs, milk, and melted butter. In a third, small bowl, stir together the onion, jalapenos, and garlic.
   
3. Using a wooden spoon, stir the egg mixture into the flour mixture. Then stir in the onion mixture, the cheese and creamed corn.
   
4. Ladle the batter into the muffin cups, filling each cup about 3/4 full. Bake about 30 to 35 minutes. Remove from the oven and cool on a rack for 5 minutes. Turn out and serve warm or at room temperature.
   






Final Comments


Makes 24 corn cakes