Gluten-Free Jalapeno Corn Griddle Cakes

NOTE: These “recipes” are inspirational guides — not fully-developed or detailed instructions. Take the following with a pinch of salt!

If you love cornmeal muffins, you have to try these GF corn cakes. Flavoured with fried shallot and jalapeno, and served with scrambled eggs and maple breakfast sausage, these griddle cakes make for a seriously delicious and hearty breakfast!

Brass & Oak via Black Forest Labs | Here's a slightly weird AI generated image, because my kitchen and dishes are too ugly for food photography!

INGREDIENTS (roughly!)

DICE SMALL AND FRY:

• 1 jalapeno

• 1 shallot

MIX TOGETHER:

• 2/3 C corn masa (or cornmeal, less liquid req’d)

• 1/3 C GF flour blend (we use Bob’s Red Mill 1:1 Baking Flour) OR all purpose flour for non-GF

• 1 TBS sugar

• 1 tsp baking powder (1/2 tsp for non-GF)

• 1 tsp baking soda (1/2 tsp for non-GF)

• 3/4 tsp salt

• 1/4 tsp each of garlic and onion powder

• 1 C grated or diced cheddar cheese

• Fried jalapeno and shallot

MAKE A WELL AND ADD:

• 1 egg

• 1/4 C yogurt

• 2 TBS veg oil

• 1/4-3/4 milk or stock (start with 1/4 C and work up, batter should be stiff)

Combine all ingredients until a stiff batter forms. Add more milk as the masa soaks up the liquid. Cornmeal / non-GF flour needs much less liquid!

Spoon batter onto frying pan at low/medium heat and cook through. Makes 5-6 cakes! Serve with butter and maple syrup.

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