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How to make it

  • Preheat oven to 400°F.
  • While oven is heating, place cornbread pan in oven for 10 minutes – preferably a cast iron pan.
  • In a medium bowl, stir together the corn, buttermilk, oil and eggs. Stir in cornbread mix, jalapenos and cheese.
  • Remove heated pan from oven carefully, and quickly spoon batter into molds, filling each about three-quarters full. Bake until tops are golden brown and a pick comes out clean, about 30 minutes.
  • Cool wedges in pans on a rack about 4 minutes before removing from mold. 8 servings.
  • Note: (1) for an added treat, top the corn cakes with a Seven Pepper Jelly, found in most grocery stores.
  • (2) to reheat, lay the cakes on a baking sheet and heat in a 450°F. oven for 10 minutes.
  • Source: a Chef’s Journey’s cookbook, “Black Beans & Corn”

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