Remember the Southern Illinois BBQ sandwiches I'm always talking about? The ones with crispy fried pork tucked into a soft bun with mustardy slaw and a drizzle of barbecue sauce?
Well this is kind'a like it except for moist corn studded corncakes instead of the bun and smoked chicken instead of pork and sweet coleslaw instead of the mustardy chow. Come to think of it, the only thing the two have in common is barbecue sauce; oh, that and the fact they're both delicious of course.
Big Guy and I took a trip into the valley yesterday (Salem) so dinner needed to be of the no fuss, quick, easy and yummy kind. Fresh corn's enjoying its hayday at the moment and while we've created several versions of corncakes in JBug's Kitchen, this one's slightly different from all the rest. Along with chopped corn kernels, it is spiced up with minced onion, jalapeno pepper, roasted red peppers and tiny little chunks of Cheddar and Monterey Jack cheese.
Crunchy in texture because of the addition of coarse ground yellow cornmeal (I used Bob's Red Mill- did you know they're an Oregon company?) they're a cake, like a pancake cooked on a griddle rather than a fritter that's deep fried.
Anyway, next time you're looking for a quick and scrummy dinner, give this a try. You could even substitute shredded pork, or beef in barbecue sauce, or even shrimp with salsa or use 'em as a taco and/or make 'em into a mini version as an appetizer - now there's a good example of a run on sentence isn't it?
Spicy Corn Cakes (from JBug’s Kitchen Antics adapted from Gourmet via epicurious.com)
1 cup coarse ground yellow cornmeal (I used Bob’s Red Mill)
1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons sugar
2 tablespoons unsalted butter, melted
1 large egg
1 cup buttermilk
1 teaspoon hot sauce (optional)
1 cup fresh or frozen (thawed) corn, coarsely chopped
1/4 cup chopped onion
1/4 cup chopped roasted red peppers
1 jalapeno, seeded and minced
1/2 cup Monterey Jack Cheese cubes (1/4 inch cubes)
1/2 cup Sharp Cheddar cubes (1/4 inch cubes)
Combine cornmeal, flour, salt, soda, black pepper, cayenne and sugar in a medium bowl and whisk together to incorporate. Fold in cheese cubes.
In a small bowl beat together egg, butter, buttermilk, and hot sauce. Add corn, onion, roasted red peppers and jalapeno and mix to combine well. Fold wet ingredients into dry ingredients and mix until just combined. Batter will be lumpy.
Heat a griddle over medium high heat then lower heat to medium low. Spray griddle with cooking spray and coat lightly with additional butter. Drop batter onto griddle using an ice-cream scoop and flatten slightly. Cook for about 2 minutes per side or until they are golden brown and feel firm in the center. Move to a platter and keep warm in a low oven. Makes approximately 12.
A year ago - Braised Duck Legs with Marsala and Sour Cherries
Two year's ago - Country Terrine
Three year's ago - Pork Katsu with Soba Noodles