YIELD: 50 appetizers
PREP TIME: 1 hour
COOK TIME: 20 minutes
- 1 cup yellow cornmeal
- pinch salt
- 1 1/2 cups boiling water
- 2 eggs
- 1 cup milk
- 1/2 cup flour
- 2 Tbsp melted butter
- 1/2 cup corn kernels
- 1 large or 2 small jalapeno chiles, seeded & finely diced
- Lime Crème Fraiche, recipe follows
- Smoked salmon either lox style or hard smoked
- Chives for garnish
Place cornmeal, salt and boiling water in a bowl; stir well and let set for about 5 minutes to soften.
Whisk eggs into the cornmeal mixture, one at a time. Stir in milk, then flour; whisk to combine. Add the melted butter and mix well. Fold in corn and jalapenos.
Heat a large non-stick sauté pan over medium high heat. Spray with non-stick spray or lightly oil the pan. Drop the mixture by tablespoons to form small pancakes. Cook about 1-2 minutes and turn the pancake. Cook for about 1 more minute, until browned. Remove to a paper towel-lined baking sheet.
To serve: place corn cakes on a serving dish, top with a dollop of crème fraiche and a piece of smoked salmon. Garnish with chives.