These came out mighty tasty, creamy, crispy and just the right amount of sweet to heat. Leftovers can be frozen but you might loose the crispy ends but you can bring them back in the oven. These really are easy to make and are quite good. These Sweet and Spicy Hatch Chili Corn Cakes are a #crowdpleaser.
Ingredients for 24 servings
1 cup corn meal
1 cup flour
1/2 cup unsalted butter (room temperature)
1 XL egg – beaten
2 cups corn (that you cooked – DON’T use canned)
1 cup hatch chili (fired roasted with seeds core stem and most of skin removed and chopped – DON’T use canned..)
3 teaspoons baking powder
1 teaspoon course sea salt
1 cup buttermilk
nonstick spray ( a neutral variety )
Set oven to 350 degrees F.
Spay your muffin pan with non-stick and set to the side.
In a large bowl add butter and sugar and mix till creamed. Add egg and mix well. Next add corn and green chili and mix lightly.
In another large bowl add corn meal, flour, baking powder, salt and mix well.
Now add around a third of the dry ingredients to the wet bowl and then add about a third of the buttermilk and repeat twice till done.
Spoon in batter to sprayed muffin pan filling them up to around three quarters full.
Place in pre-heated 350 degree F oven for about 25-30 minutes or until done. You want them a little brown on the top.
“Those Sweet and Spicy Hatch Green Chili Cakes sure smell pretty Forking tasty to me already.”
“Hey you Runt!” “We dogs don’t eat corn because we can’t digest it.” …”Ummmmm Go ahead Runt, eat the Sweet and Spicy Corn Cakes…I got my eyes on you…we’ll see what happens.”
“Well I’m going to Forking Try my Big Beautiful Aussie Queen!” “Smells yummy to me…I don’t Forking care if I get farty from corn.”
Moist and Creamy inside….almost like custard…..and when served fresh and warm they have a crispy exterior. The right amounts of sweet to heat and that little tasty bit of salt…