Gluten and Dairy Free Jalapeño Corn Cakes

GLUTEN AND DAIRY FREE JALAPEÑO CORN CAKES

These are a great substitute for bread.

These are so easy and can be refrigerated for up to 4 days. They are great at room temperature as a substitute for bread. I like to top mine with a fried or poached egg.

Yields Approx. 12 cakes

Ingredients

2 cups organic fresh corn cut off the cob + 1/2 cup extra to sauté as a topping

1/2 cup cornmeal (regular or coarse ground) I used regular for this batch pictured.

1/2 cup gluten free baking mix. I like Arrowhead Mills All Purpose Baking Mix

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of JF Universal Salt

1/4 teaspoon chipotle chili powder or harissa powder

1/2 teaspoon ground cumin

1  jalapeño deseeded and diced (chop extra for garnish)

2 tablespoons chopped green onion (chop extra for garnish)

1 cup homemade almond milk buttermilk (Add 1 tablespoon fresh lemon to 1 cup plain unsweetened almond

milk...this will naturally curdle the almond milk from the acid of the lemon)

2 tablespoons unsalted goat butter. I like Farm Friend available at Whole Foods.

2 organic eggs separated at room temperature

3-5 tablespoons ghee or coconut oil for pan frying

A handful of chopped cilantro for garnish

Toffuti Dairy Free Sour Cream

 

Instructions

In a large bowl combine cornmeal, baking mix, baking powder, baking soda, kosher salt, chili powder, cumin.

Add jalapeño  green onion and mix together to coat.

Create a well in the center and add the almond buttermilk, butter and egg yolks and combine.

In a separate bowl, whisk 2 egg until stiff.

Gently fold the egg whites into the batter - This step really makes a difference as it creates a lighter texture for the cakes.

Add fresh corn kernels and mix gently.

Heat the ghee, goat’s butter or coconut oil in a large nonstick fry pan over medium heat.

Using a 1/4 scoop or large spoon, ladle the batter in the pan creating 4 small cakes at a time.

Cook for approx. 3 minutes on each side. Making sure to let them set before trying to flip. Be patient and cook on a low heat you,  you want them golden brown.

Wipe the frying pan with a dry paper cloth in between batches to keep it clean and not to discolor the next batch.

Rest the corn cakes on a lined baking sheet.

For the topping, sauté the corn in a small pan, add extra butter or oil until just cooked through. Set aside until cool.

Serve immediately topped with dairy free sour cream, scallion, jalapeño , cilantro and corn kernels.

Close
Jennifer Fisher Logo Placeholder
SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640

Close
Jennifer Fisher Logo Placeholder
SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640