Jalapeno Corn Cakes                                                                       

You'll need:

1/4 cup yellow cornmeal

3/4 cup all purpose flour

1 tsp. baking powder

1 tsp. salt

1 cup milk

1 large Kentucky Proud egg

1 tablespoon vegetable oil

1 cup fresh Kentucky Proud corn kernels

1/4 cup minced Kentucky Proud shallots

1/4 cup Kentucky Proud scallions (about 2 sliced, white and green parts)

1/4 cup jalapeno peppers (minced)

3 dashes Tabasco sauce

2 tsp ground cumin

1 tsp chile powder

vegetable oil for frying

Whisk the cornmeal, flour, baking powder and salt together in a large bowl.  Whisk the milk, egg and oil together in another bowl.  Make a well in the dry ingredients and add the milk mixture.  Combine just until a batter forms.  Stir in the corn, shallots, scallions, jalapenos, Tabasco, cumin and chile powder.  Coat a saute pan with a thin layer of oil.  Heat the pan over medium high heat.  Add the batter by tablespoons in batches.  Flatten cakes slightly with back of spoon before turning.  Cook the cakes until golden brown and cooked through, about 2 minutes each side.  Add more oil as necessary.  Keep cooked corn cakes warm in a 250 degree oven until all batter has been used.  Serve with Chive Cream (recipe below)

For Chive Cream, whisk together 1 cup sour cream, 1/4 cup chopped fresh chives, 1 teaspoon garlic salt and 2 cloves garlic (minced) in a small bowl and set aside until Corn Cakes are ready.

Recipe courtesy of Lynn's Paradise Cafe, Louisville.