Jalapeno Cheddar Corn Cakes

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2 tablespoons reduced-fat sour cream
1/2 tablespoon hot sauce
2 green onions, green parts only, sliced
Pinch sea salt

1/2 cup whole-wheat pastry flour
1/4 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 cup whole milk
2 large eggs
1 cup corn kernels, fresh or frozen and thawed
1/2 cup shredded Cheddar
1 tablespoon melted unsalted butter
2 to 3 jalapeno peppers, finely chopped
2 tablespoons olive oil
Sea salt


For the sour cream topping: Whisk together the sour cream, hot sauce, green onions and sea salt.

For the corn cakes: Whisk together the flour, cornmeal, salt, sugar and baking soda in a large bowl until incorporated. Whisk together the milk and eggs in a separate bowl. Pour the milk mixture into the dry ingredients and add the corn, cheese, butter and jalapenos and mix well.

Heat 1 tablespoon of the oil a large nonstick skillet over medium-high heat. Use an ice-cream scoop to pour the batter for each cake. Cook until golden, about 2 minutes per side. About halfway through cooking, add the remaining oil to the skillet. Transfer the cakes to a plate lined with paper towels to drain and sprinkle with sea salt, if desired. Serve warm with sour cream topping.

Nutritional information per serving: 161 calories, 8 g fat

Servings: 6 servings
Prep Time: 15 min
Cook Time: 15 min
Difficulty: Easy

from Not My Mama's Meals Episode: A Little South in Your Mouth

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