Ingredients
-
1
-
1
-
2
-
1
-
1
-
-
2
-
1
-
2
-
1
-
3
-
-
3
-
1
-
1/4
Directions
Jalapeno Corn Cakes With Avocado Salsa, These babies are extremely versatile They make perfect little party bites, but could also be made as 4 inch cakes for a hearty side dish, a vegetarian meal, or the base of a savory south-west breakfast! They taste great warm and at room temperature, and the citrus in the salsa does a fine job of keeping the avocado green throughout the course of the evening! You could actually make the corn cakes hours, even a couple days before Then reheat them for your event , These babies are extremely versatile They make perfect little party bites, but could also be made as 4 inch cakes for a hearty side dish, a vegetarian meal, or the base of a savory south-west breakfast! They taste great warm and at room temperature, and the citrus in the salsa does a fine job of keeping the avocado green throughout the course of the evening! You could actually make the corn cakes hours, even a couple days before Then reheat them for your event
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Steps
|
1
Done
|
Combine All Dry Ingredients For the Corn Cakes, in a Large Bowl. |
|
2
Done
|
Whisk Well, Then Add Everything Elsebutter Last, Stirring Continuously Until Smooth. Heat a Skillet (or Griddle) to Medium-High. |
|
3
Done
|
Brush (or Spray) Both Skillets With Oil or Butter. Using a Tablespoon Scoop; Pour Corn Cake Mixture in the Other Skillet Cooking 1-2 Minutes Per Side. Work in Small Batches. |
|
4
Done
|
While the Corn Cakes Are Cooking, Mix All the Ingredients For the Avocado Salsa. |
|
5
Done
|
Serve the Corn Cakes With a Small Scoop of Salsa on Top, or Pile Them on a Platter With the Salsa on the Side! |
|
6
Done
|
* If Making as a Side Dish, Use a 1/4 Cup Scoop! |
