Corn Cakes Belizean-style a La Jardinerita

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 vote

Comments:

14 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)

How to Make Corn Cakes Belizean-style a La Jardinerita

Step-by-Step

1In a large mixing bowl combine the dry ingredients: cornmeal, pastry flour, baking powder, baking soda and salt.
2In 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.
3Stir in the milk/coconut milk mixture with the dry ingredients. Only stir just enough to combine.
4Heat 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.
5Plate corn cakes and serve with the requisite toppings: green onions, lime slices, fresh cilantro and Marie Sharp's hot sauce!