Corn Cakes Belizean-style a La Jardinerita
By
C G
@Celestina9000
1
Ingredients
-
1 ccornmeal
-
1 cpastry flour (white or whole wheat)
-
2 Tbspbaking powder
-
1 tspbaking soda
-
1/2 tspsalt
-
1 cmilk (the ratio of cow's milk to coconut milk is negotiable)
-
1/2 ccoconut milk
-
1 Tbspbelizean recado rojo
-
2eggs
-
1/4 cbutter, oil or lard, melted
-
1/3 cfinely minced white onion
-
3/4 cenglish 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
- 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!