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Categories: Appetizers, Sides, Vegetarian

Poopsie's creamy corn cakes

Poopsie's creamy corn cakes
Los Angeles Times

I haven't been home from the office during the week in time to make a family dinner since, well, since I went back to work when my older child was a year-old toddler. Now 13 and 10, our kids eat ... Read more

Total time: 1 hour | Makes 24 corn cakes
Note: From a friend of the authors, nicknamed Poopsie.
  • 1 tablespoon oil
  • 1 cup cornmeal
  • 1 1/2 cups unbleached all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups whole milk
  • 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
  • 1 medium onion, diced
  • 2 jalapeno chiles, seeded and finely chopped
  • 1 clove garlic, minced
  • 1 1/2 cups freshly grated Cheddar cheese
  • 1 can (14 to 15 ounces) creamed corn

Step 1Heat the oven to 375 degrees. Lightly brush 24 muffin-pan cups with the oil.

Step 2In 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, jalapenos and garlic.

Step 3Using a wooden spoon, stir the egg mixture into the flour mixture. Then stir in the onion mixture, the cheese and the creamed corn.

Step 4Ladle 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.

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.
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