Corn and jalapeno griddle cakes. Are you tired of the same old pancakes for breakfast or supper? Perhaps you and your family love spicy foods any time of the day. If so, then these griddle cakes are just what you’re looking for—and it can all be cooked quickly on your Steam Shell Griddle!
Ingredients (Serves 10)
- 2 c. of frozen yellow corn, thawed
- ⅔ c. of green onion, sliced thin
- ½ c. of cheddar cheese, shredded
- ½ c. of all-purpose flour
- 1 Jalapeño, minced
- 4 large eggs
- 2 tbsp. of olive oil (you’ll need a little extra for cooking too)
- ½ c. of yellow cornmeal
- ½ tsp. each of black pepper and kosher salt
- Diced green onions
- Salsa Verde
- Sour cream (or Greek yogurt)
In a food processor, place 1 c. of corn kernels and pulse for a few seconds, until coarsely chopped.
In a big bowl, add the Jalapeño, eggs, 2 tbsp. of olive oil, ⅔ c. of green onions, cheese and the remaining cup of corn; mix to blend.
Now, in a medium-sized bowl, mix the flour, pepper, salt, and cornmeal. Gently stir these ingredients in with the corn mixture until well blended.
Warm-up your Steam Shell Griddle to medium-high heat. Coat the griddle with a small amount of olive oil.
Ladle ¼ c. of the corn batter on your griddle; repeat until all the batter is used. The batter will be slightly thick, but you won’t have to spread or flatten it. Cook the cakes for roughly 2 minutes on both sides or until they’re golden brown.
Top with salsa verde, sour cream or Greek yogurt and diced green onions.
This is a great way to put some pep into your morning or end your day with a zing! This recipe can be easily modified to include a larger crowd—so why not invite some friends and have a griddle cake party?
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