MINI CORN CAKES with Red Bell Pepper Ancho Chili Jam

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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