Poopsie's Creamy Corn Cakes

Recipe Ingredients

1 tablespoon	15ml	Oil
1 cup	62g / 2.2oz	Cornmeal
1 1/2 cups	93g / 3.3oz	Unbleached all-purpose flour
2/3 cup	131g / 4.6oz	Sugar
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2		Eggs
1 1/2 cups	355ml	Whole milk
1/2 cup	99g / 3.5oz	Melted unsalted butter - cooled slightly
1 cup	62g / 2.2oz	Onion - diced (medium)
2		Jalapeño chiles - seeded, and
		Finely chopped
1		Garlic clove - minced
1 1/2 cups	219g / 7.7oz	Freshly-grated Cheddar cheese
1		Creamed corn - (14 to 15 oz)

Recipe Instructions

Heat the oven to 375 degrees. Lightly brush 24 muffin-pan cups with the oil.

In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. In a medium bowl, stir together the eggs, milk and melted butter. In a third, small bowl, stir together the onion, jalapeños and garlic.

Using a wooden spoon, stir the egg mixture into the flour mixture. Then stir in the onion mixture, the cheese and the creamed corn.

Ladle the batter into the muffin cups, filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a corn cake comes out dry, about 30 to 35 minutes. Remove from the oven and cool on a rack for 5 minutes. Turn out and serve warm or at room temperature.

This recipe yields 24 corn cakes.

Each cake: 167 calories; 4 grams protein; 20 grams carbohydrates; 1 gram fiber; 8 grams fat; 4 grams saturated fat; 38 mg. cholesterol; 208 mg. sodium.

Source:
The Los Angeles Times, 05-05-2004

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