Mini Corn Cakes with Goat Cheese and Pepper Jelly
Pepper jelly adds a bit of sweetness and subtle heat to these petite corn cakes topped with fresh, tangy goat cheese. Look for it at farmers' markets and in gourmet shops.
- Yield: Makes 3 1/2 dozen
Source: Martha Stewart Living, May 2002
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs, room temperature
- 1/3 cup vegetable oil, plus more for pan
- 3 tablespoons unsalted butter, melted
- 1 15 1/4-ounce can corn kernels, drained
- 8 ounces fresh goat cheese, thinly sliced
- 1 cup pepper jelly
Whisk together flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, oil, and butter until smooth and combined. Add milk mixture to flour mixture, and stir just until batter is combined; fold in corn kernels.
Heat a cast-iron skillet over medium heat, and rub with enough oil to coat surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until underside is golden brown, 45 to 60 seconds; turn over, and continue cooking until other side is browned and cake is heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.