Mexican Corn Cakes with Jalapeño & Lime

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup finely chopped jalapeño
• 2 tablespoons lime juice
• 1 teaspoon lime zest

Directions

1. In a large bowl, mix together cornmeal, flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk buttermilk, eggs, and melted butter until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
4. Fold in corn kernels, chopped jalapeño, lime juice, and lime zest.
5. Heat a griddle or skillet over medium heat and lightly grease it.
6. Pour 1/4 cup of batter onto the griddle for each corn cake.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. Flip and cook until golden brown, about 2 minutes more.
9. Serve warm with your favorite toppings.