Gluten-Free Corn Cakes with Cilantro and Jalapeño
Servings: 10 corn cakes
Calories: 182kcal
This savory gluten-free corn cakes recipe is made with fresh corn sliced right off the cob! They are super easy, full of fresh cilantro and a little spicy from jalapeño. Ready in 40 minutes!
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Equipment
Ingredients
- 1 cup + 2 tbsp corn meal
- 1 ½ cups fresh corn (about 2 ears)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 ½ teaspoon sugar
- ½ teaspoon baking soda
- 2 large eggs
- 3 tablespoon melted butter (plus more butter for frying)
- dash hot sauce
- 1 small jalapeño
- ¼ cup cilantro
Instructions
- Melt 3 tablespoon of butter in a small saucepan. Set aside to cool. Line a baking sheet with parchment paper.
- Finely dice the jalapeño. Chop the cilantro leaves and tender stems. Set both aside.
- To cut the corn off the cob, place a clean, slightly damp dish towel on the counter. Stand the corn on its large end. Slice the corn off the cob starting with the end of the knife closest to your hand and let the knife fall down the corn cob toward the tip of the blade. This is much easier than trying to slice straight down with the middle of the blade.
- In another bowl, beat the eggs together, then add the buttermilk, cooled melted butter and a dash of hot sauce. Add the corn, cilantro, and jalapeño to the wet ingredients and stir to combine.
- Add the dry ingredients to the wet ingredients and gently fold together until everything is completely incorporated. Make sure there are no dry pockets.
- Heat a non-stick skillet over medium heat. Melt a pat of butter in the skillet, use a ¼ cup measuring cup to drop the batter into the pan. Cook for about 2 minutes, until you see bubbles coming through and the edges are starting to get golden brown. Use a very thin spatula to carefully flip them over. Cook for another minute or two on the other side until cooked through.
- Place corn cakes on a parchment lined baking sheet. If desired, place the baking sheet in the oven at 200°F to keep warm while you cook the remaining batter.
Notes
- Be careful when flipping: Because these are made entirely of cornmeal, they are a bit delicate. Use the thinnest spatula that you have to flip them. I used my metal cookie spatula. They might not flip over perfectly, but that is okay. Just flatten them back out and get on with your life.
- Make sure the cornmeal is fully incorporated: It has a tendency to hide little pockets of itself in the batter. Just use a spatula and fold gently until you're sure it's all mixed in.
- Clarified butter or ghee is great for frying: If you happen to have some, you can use that to fry up the corn cakes to keep the butter from smoking as much. But I found that if you watch the heat and keep it more in the medium range they turn out perfectly golden without burning.
- Recipe adapted from Ina Garten.
- Leftovers: Stack with layers of parchment between them so they don't stick together, then place in a zip top bag or airtight container for up to 2 days. They may still crumble a bit.
- Freezing: Layer with parchment and place in a zip top bag. Freeze for up to 2 months.
- Reheating: Whether refrigerated or frozen, place on a parchment-lined baking sheet in a 200°F oven until warmed through.
Nutrition
Calories: 182kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 357mg | Potassium: 236mg | Fiber: 3g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
