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1 cup whole milk 1/2 cup melted butter, plus extra for cooking cakes 2 eggs 9 oz Earth & Vine Provisions Red Bell Pepper & Ancho Chili Jam 3/4 cup yellow corn meal 3/4 cup all purpose flour 1 cup corn kernels 5 oz Creme Fraiche Cooking Instructions In a large bowl whisk together milk, butter, eggs and 3 tablespoons Red Bell Pepper & Ancho Chili Jam. Add corn meal and flour and mix until well blended, add corn and mix just until incorporated. Preheat a non stick skillet or griddle with melted butter and spoon 1 1/2 tablespoons of batter for each cake on hot skillet. Cook cakes until done on each side, flipping only once. Place cooked cakes on a platter and spoon 1/2 teaspoon of Creme Fraiche and 1/2 teaspoon of Red Bell Pepper & Ancho Chili Jam on top of each cake and serve as an appetizer. Yields 22 mini cakes |
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