Poopsie's creamy corn cakes

Time 1 hour
Yields Makes 24 corn cakes
Poopsie’s creamy corn cakes
(Los Angeles Times)

Heat the oven to 375 degrees. Lightly brush 24 muffin-pan cups with the oil.


In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. In a medium bowl, stir together the eggs, milk and melted butter. In a third, small bowl, stir together the onion, jalapenos and garlic.


Using a wooden spoon, stir the egg mixture into the flour mixture. Then stir in the onion mixture, the cheese and the creamed corn.


Ladle the batter into the muffin cups, filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a corn cake comes out dry, about 30 to 35 minutes. Remove from the oven and cool on a rack for 5 minutes. Turn out and serve warm or at room temperature.

From a friend of the authors, nicknamed Poopsie.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.