Tuesday, February 8, 2011

Jalapeño Corn Cakes

These corn cakes are quick and simple, thanks to the help of Jiffy Mix!! Use them as canopies for a party appetizer. Or, serve them along side my Gazpacho with Crab and Shrimp, like I did.

1 box Jiffy Corn Muffin Mix
1 Jalapeño - finely dice, seeds removed
Chili Powder
Garlic Salt
White Pepper
1 Egg
3/4 cup Milk

Heat grill pan and grease with non stick cooking spray.

Mix everything together (you can add 2 T melted butter or shortening, if desired). Don't over mix, the batter will be lumpy.

Use a tablespoon to evenly place the batter on the hot grill pan. Leave room between each cake, so that they don't stick together.

Once the cakes puff up, the edges start to cook, and bubbles form on the top, flip them.

After a couple of minute, check the bottom of a cake to see if it's done. They won't take very long to cook, so keep a close eye on the cakes.

Serve hot or at room temperture.


  1. I have never used the mix. Does it make a sweet cornbread?

  2. Send me your recipe, please. It's a little sweet, but not what you would call sweet bread.

  3. I burnt a few, that'ld take the sweetness out.