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Cheesy Jalapeno Corn Patties

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“A long time family favorite! ---you may omit the jalapeno pepper if desired and adjust the cayenne and garlic powder to taste.”
READY IN:
13mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl whisk together cornmeal, flour, salt, baking soda, black pepper or cayenne, garlic powder if using and sugar.
  2. In another bowl whisk together cooled melted butter, egg and buttermilk; then add in the chopped corn, onion, roasted bell peppers, chopped jalapeno and Monterey Jack cheese; add to the cornmeal batter and stir until JUST combined.
  3. Heat a large griddle to medium-high heat, the spread with butter (use as much butter as desired).
  4. Drop about 1/4 cup of batter onto the griddle spreading to about 3-4-inch cakes.
  5. Cook the corn cakes for about 2-3 minutes on each side or until golden.

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