Corn Cakes Belizean-style a La Jardinerita

C G

By
@Celestina9000

Belizean-style and inspired corn cakes. The base recipe is a traditional Southern US recipe which I "Belizeified". This is dedicated to my dear Belizean friend (and recado rojo supplier) La Jardinerita. She recently visited Belize and came back with homemade recado rojo for me because I was almost out of it and I was starting to panic!


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Rating:

Comments:

Serves:

3-4

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 c
cornmeal
1 c
pastry flour (white or whole wheat)
2 Tbsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1 c
milk (the ratio of cow's milk to coconut milk is negotiable)
1/2 c
coconut milk
1 Tbsp
belizean recado rojo
2
eggs
1/4 c
butter, oil or lard, melted
1/3 c
finely minced white onion
3/4 c
english cheddar cheese (tested an english sharp white cheddar)
additional coconut oil for frying
green onions, sliced
fresh limes, sliced
fresh cilantro, minced
marie sharp hot sauce from belize (your choice)

Directions Step-By-Step

1
In a large mixing bowl combine the dry ingredients: cornmeal, pastry flour, baking powder, baking soda and salt.
2
In a measuring cup whisk together the milk, coconut milk and recado rojo, breaking up any lumps with a fork. Whisk in the eggs, melted butter (or substitution), minced onion and the cheese.
3
Stir in the milk/coconut milk mixture with the dry ingredients. Only stir just enough to combine.
4
Heat up some coconut oil in a skillet on medium. Pour 2 tablespoons heaping of the corn cake batter into the skillet. Cook about 2 minutes or until the top starts to bubble and the bottom is browned. Flip over and cook another 1-2 minutes.
5
Plate corn cakes and serve with the requisite toppings: green onions, lime slices, fresh cilantro and Marie Sharp's hot sauce!

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Caribbean
Dietary Needs: Vegetarian