Cheddar Cheese Green Chile Corn Cakes

By Texaschef11

Ingredients

• 1 cup canned creamed corn
• 1 cup well-shaken buttermilk
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 2 cups Buckeye Cornbread Mix
• 1/2 cup finely chopped fresh jalapeño peppers
• 1 1/2 cups shredded sharp cheddar cheese

Preparation

Step 1

Preheat oven to 400 F. While oven is heating, place cornbread pan in oven for 10 minutes.

In a medium bowl, stir together corn, buttermilk, vegetable oil and eggs. Stir in cornbread mix, peppers and cheese.

Remove heated pan from oven and quickly spoon batter into molds, filling each about three-quarters full. Bake until tops are golden brown and a wooden pick comes out clean, about30 minutes.

Cool wedges in pans on a rack about 3 to 5 minutes before removing from mold.

Makes 16 wedges.