Corn Cakes Belizean-style a La Jardinerita

Name: Corn Cakes Belizean-style a La Jardinerita
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3-4
Cuisine: Caribbean
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)

By C G
@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!

Rating:

★★★★★ 1 vote5

Comments:

14 Comments

Serves:

3-4

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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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)

How to Make Corn Cakes Belizean-style a La Jardinerita

Step-by-Step

In a large mixing bowl combine the dry ingredients: cornmeal, pastry flour, baking powder, baking soda and salt.
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.
Stir in the milk/coconut milk mixture with the dry ingredients. Only stir just enough to combine.
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.
Plate corn cakes and serve with the requisite toppings: green onions, lime slices, fresh cilantro and Marie Sharp's hot sauce!