Ingredients

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”

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes