Johnny Jalapeno's Ride Em Cowboy Corncakes

Get ready to lasso your taste buds with Johnny Jalapeno's Ride Em Cowboy Corncakes—a bold and flavorful twist on classic cornmeal pancakes! These savory corncakes boast a tantalizing blend of sharp cheddar cheese, sweet corn kernels, and a kick of fresh jalapeno, all perfectly seasoned with a hint of ground cumin. The addition of buttermilk ensures they’re irresistibly tender and moist, while their golden, crispy edges are achieved through a quick sear on a hot skillet. Easy to whip up in just 35 minutes, these corncakes are ideal for breakfast, brunch, or even as a side dish. Serve them hot with sour cream, salsa, or a drizzle of honey for a sweet and spicy cowboy-inspired flair. Perfect for fans of Southwestern cuisine, these jalapeno corncakes are sure to become a crowd-pleasing favorite!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Yellow cornmeal
• 0.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1 cup Buttermilk
• 1 large Egg
• 3 tablespoons Unsalted butter (melted)
• 1 Fresh jalapeno (deseeded and finely diced)
• 1 cup Shredded sharp cheddar cheese
• 0.5 cup Canned corn kernels (drained)
• 0.5 teaspoon Ground cumin
• 2 tablespoons Vegetable oil (for cooking)

Directions

Step 1

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, sugar, salt, and ground cumin.

Step 2

In another bowl, whisk the buttermilk, egg, and melted butter until well combined.

Step 3

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Step 4

Fold in the diced jalapeno, shredded cheddar cheese, and drained corn kernels, ensuring they are evenly distributed throughout the batter.

Step 5

Heat a large non-stick skillet or griddle over medium heat and add a thin layer of vegetable oil to coat the surface.

Step 6

Once the skillet is hot, scoop about 1/4 cup of batter for each corncake onto the skillet. Use a spoon to gently spread the batter into a round shape if needed.

Step 7

Cook each corncake for 2-3 minutes on the first side, until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes on the other side, until golden brown and cooked through.

Step 8

Transfer the cooked corncakes to a plate and keep them warm while you cook the remaining batter, adding more oil to the skillet as needed.

Step 9

Serve the corncakes hot, topped with sour cream, salsa, or a drizzle of honey for a sweet and spicy cowboy twist!

Nutrition Facts

Serving size	(849.5g)

Amount per serving	% Daily Value*
Calories	2179.4

Total Fat 122.1g	0%
Saturated Fat 57.6g	0%
Polyunsaturated Fat 2.4g
Cholesterol 460.4mg	0%
Sodium 3648.3mg	0%
Total Carbohydrate 220.2g	0%
Dietary Fiber 16.3g	0%
Total Sugars 33.7g
Protein 64.2g	0%

Vitamin D 180.6IU	0%
Calcium 1148.9mg	0%
Iron 9.3mg	0%
Potassium 1006.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 11.5%

Carbs: 39.4%