• 1 cup finely ground corn meal
  • ½ teaspoon salt
  • A few grinds of black pepper
  • ½ cup grated cheddar cheese (optional)
  • ½ cup water
  • ½ cup milk
  • ¼ to ½ cup corn kernels, optional
  • 1 small onion or shallot, chopped, optional
  • 1 jalapeno pepper, seeded and chopped finely, optional)
  • Vegetable oil for frying
  1. Mix cornmeal, salt, pepper, and cheese together in a medium bowl.
  2. Heat the water and milk until it is scalding.
  3. Pour the hot liquid into the cornmeal mixture gradually, stirring until it makes a stiff batter.
  4. Add the optional corn, onions, and jalapeno and let it stand until it thickens more, even chilling in the fridge if you wish.
  5. Pour enough vegetable oil into a fry pan to generously cover the bottom, and heat until it shimmers.
  6. Shape the dough into cakes about three to four inches in diameter and at least half an inch thick. Lay the cakes on the pan, and fry each side for five to six minutes over medium high temperature, or until quite golden brown and crisp. Set aside to drain on paper towels.
  7. Serve with your choice of filling and garnish.
  8. Make about 8-10 cakes.
Recipe by Taste Buds at