Corn Jalapeno cakes are a healthy snack for anytime of dayThese corn jalapeno cakes started out as muffins and then took a healthy turn. The recipe that I chose from "The Tassajara Bread Book" called for whole wheat flour. Well, I didn't have any so I changed it up by substituting wheat germ and unbleached flour. I also kicked it up by adding chopped jalapeno peppers. Ingredients * 1 cup cornmeal * 1/2 cup unbleached flour * 1/2 cup wheat germ * 1 tsp oregano * 1/2 tsp salt * 2 tsp baking powder * 2 eggs * 1/4 cup canola oil * 1 1/4 cups milk * 2-3 jalapeno peppers, chopped
Mix the dry ingredients together, then separately mix the wet ingredients. Add the wet to the dry and bring together into a nice batter. Spoon into your muffin or mini cake pan and top with chopped peppers. Place in a preheated 400 degree oven for about 15 minutes, depending on your oven.
corn jalapeno cakes and more recipes at Amazon books Remove from the oven and cool on a wire rack, leaving them in the pan until it's room temperature. Now it's time to plate the savory cakes and share them with your family and friends. You can have one as a between meal snack, or serve 'em along side a nice bowl of chili topped with sour cream.
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