Kicked-Up Corncakes - Gluten Free

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers reduce heat while maintaining texture.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

cornmeal

🥗Healthier: whole wheat flour

💰Cheaper: polenta

Polenta can be a cost-effective substitute for cornmeal.

In a medium bowl, stir together cornmeal, rice flour, corn starch, baking powder, and sugar. Set aside.

In a larger bowl, whisk together 2 eggs and 2 cups of milk until smooth.

Add the dry ingredients to the liquid ingredients and stir until just combined, being careful not to overmix.

Stir in 3/4 cup corn kernels, 1 jalapeno pepper (de-seeded and finely diced), crumbled bacon, and 3 to 4 oz of grated sharp cheddar until evenly distributed.

Heat a non-stick skillet or griddle over medium-low heat and add a little non-stick spray or butter.

Using just under 1/4 cup measures, spoon the batter into the skillet, making small cakes.

Cook for a few minutes until the tops look dry and large bubbles rise to the surface, then flip the cakes.

Cook the second side for about 1 minute until done.

Continue making the cakes in batches of three or four until all the batter is used up.

Serve the corn cakes with butter and honey, syrup, or alongside grilled chicken, homemade salsa, sour cream, and extra cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens