Jalapeno cheddar corn cakes

Easy, cheesy jalapeno cheddar corn cakes make the perfect side at any barbeque or summer party.  Thanks for b Restaurant for the recipe!




4 cups cooked corn kernels

2 ea jalapeno diced

1 cup sliced scallions

8 eggs

1 cup white cheddar cheese

¼ cup olive oil

1 cup flour

1 coup cornmeal

1 tsp salt

1 tsp pepper



Pulse corn kernels in food processor a few times to chop up.  Place in bowl with remaining corn, jalapeno, eggs, cheese and eggs.   Stir to combine

In separate bowl combine dry ingredients, add in wet corn mixture to flour and stir gently to combine.

Drop 2 oz batter into 3’ circles on an oiled flat top and cook 2 minutes on each side.

Want more articles like this? Follow Great Day Washington on FacebookTwitter & Instagram for more! Watch every day at 9am on WUSA9. 


© 2018 WUSA-TV


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment