Fall Butter Special
For a limited time only, enjoy our cozy fall favorites—Apple Butter & Pumpkin Butter—at a special price. Stock up while supplies last! Sale ends Oct 11th
FALLFORBUTTER
MINI CORN CAKES with Red Bell Pepper Ancho Chili Jam
Regular price
$ 0.00
Ingredients:
1 cup whole milk
1/2 cup melted butter, plus extra for cooking cakes
2 large eggs
1 jar E&V Red Bell Pepper Ancho Chili Jam
3/4 cup yellow corn meal
3/4 cup all purpose flour
1 cup corn kernels, fresh or previously frozen
5 ounces Creme Fraiche
Preparation & Cooking Instructions:
In a large bowl whisk together milk, melted butter, eggs and 3 tablespoons E&V Red Bell Pepper Ancho Chili Jam. Add corn meal and flour and mix until blended, add corn kernels and mix just until incorporated. Preheat a non stick skillet or griddle over medium heat with a pat of butter and spoon 1 1/2 tablespoons of batter for each cake (fitting as many cakes without touching). Cook cakes until done on each side, flipping only once. Repeat process until all cakes are cooked. Place cooked cakes on a platter and spoon a 1/2 teaspoon of Creme Fraiche and a 1/2 teaspoon of E&V Red Bell Pepper Ancho Chili Jam on top of each cake and serve as an appetizer. Yields 22 mini cakes
Tressa's Tip: These are also great served with a small amount of smoked salmon or smoked trout on top of each cake.
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Regular price
$ 0.00
Ingredients:
1 cup whole milk
1/2 cup melted butter, plus extra for cooking cakes
2 large eggs
1 jar E&V Red Bell Pepper Ancho Chili Jam
3/4 cup yellow corn meal
3/4 cup all purpose flour
1 cup corn kernels, fresh or previously frozen
5 ounces Creme Fraiche
Preparation & Cooking Instructions:
In a large bowl whisk together milk, melted butter, eggs and 3 tablespoons E&V Red Bell Pepper Ancho Chili Jam. Add corn meal and flour and mix until blended, add corn kernels and mix just until incorporated. Preheat a non stick skillet or griddle over medium heat with a pat of butter and spoon 1 1/2 tablespoons of batter for each cake (fitting as many cakes without touching). Cook cakes until done on each side, flipping only once. Repeat process until all cakes are cooked. Place cooked cakes on a platter and spoon a 1/2 teaspoon of Creme Fraiche and a 1/2 teaspoon of E&V Red Bell Pepper Ancho Chili Jam on top of each cake and serve as an appetizer. Yields 22 mini cakes
Tressa's Tip: These are also great served with a small amount of smoked salmon or smoked trout on top of each cake.
Share some information about your product
Share some information about your product
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