Comfort food: Spicy Corn cakes w/Salsa

About a year ago, I stumbled upon this recipe on eat make read and it quickly became a favorite meal for Ryan and I. I even made it into a mini version to serve as an appetizer at my family reunion's app cook off (and yes, I did win-yay!) 

my mini corncakes, app style!

The recipe is SO simple and you can definitely change it up a bit and add to it if you want. We usually have it with shredded BBQ chicken and salsa if we are having it for dinner. You could also whip up some scrambled eggs with it to if you want to go the breakfast/brunch route. 

photo by Kelly Carambula of eat make read

spicy corn cakes from eat make read  

makes 12 4-inch pancakes
modified from etherfarm’s sweet corn cakes

2 ears fresh corn, kernels removed from ear (about 1 1/2 cups)
1/2 jalepeño, thinly sliced
1 cup milk
4 Tablespoons butter (1/2 stick)
2 large eggs
1 1/4 cup flour
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cheddar cheese, finely shredded
butter

1. Combine corn, pepper, milk and butter in a small saucepan over medium heat. Heat until butter melts, remove from heat.
2. In a large bowl, whisk eggs well.
3. Add corn mixture to the eggs and mix well.
4. Sift flour, baking powder, sugar and salt into egg mixture and thoroughly combine. Fold in the cheese. Let sit for 5 minutes.
5. Melt 1/2 teaspoon butter in a large skillet over medium heat. Pour 1/4 cup batter into pan, depending on the size of your skillet, you should be able to fit a few in the same pan.
6. Cook for 1-2 minutes and flip, cooking another minutes or until golden. Repeat until all the batter is used

*For the appetizer version, all you need to do is make smaller, silver doller-sized pancakes and top with your favorite salsa (I used this peach & ginger salsa recipe) and a small dollop of sour cream!

**If you want to have chicken on the side, we usually grill two pieces, shred it and then toss with Sweet Baby Ray's BBQ sauce!