Jalapeno sweet corn cakes

Ingredients

1 ½ 8 oz can cream corn

2/3 cup corn flour

1/4 cup cornmeal

½ tsp. baking powder

1 stick salted butter

¼ cup sugar

¼ cup water

2 tbsp. heavy cream

1 roasted jalapeno pepper (chopped)

Bacon bits

Southwestern sauce

½ cup Mayonnaise

1 tsp vinegar

1 tsp water

1 tsp sugar

½ tsp. smoked paprika

½ tsp. chili powder

1/8 tsp cayenne pepper

½ tsp. onion powder

½ tsp. garlic powder

Instructions

• Mix all the ingredients for the southwest sauce and place in the refrigerator
• Place the Jalapeno on an open flame and blister on all sides until charred and black
• Place in a covered container and leave to steam for 5 minutes
• Wash and scrap off the charred skin remove the seeds and stem, chop into small pieces, set aside
• Beat butter in a mixer.
• Add the corn flour and water mix until incorporated.
• Pour creamed corn and cream into the butter mixture.
• In another bowl, mix cornmeal, sugar, salt, and baking powder.
• Add flour mixture and jalapenos to the butter mixture stir to combine.
• Pour batter into an 8×8 inch baking pan. Cover with aluminum foil. Place pan into a larger container and fill half way up with hot water
• Bake in a 350 degree oven for 60 minutes.
• Remove from oven and allow to cool. Scoop out desired portions garnish with sauce and bacon bits

Greedy tips

• Allow this to cool for 20 minutes or completely before scooping.
• Top this with avocado, salsa and sour cream
• the colder or closer to room temp this is the firmer it becomes.
• If you ask me, its even better if you make it the day before so it firms up in the refrigerator over night. Warmed up the next day its so good