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Poopsie's creamy corn cakes

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

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

2

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.

3

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

4

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.

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