Mini Corn Cakes
With Goat Cheese and Pepper Jelly
1½ c. all purpose flour
¼ c. sugar
1 Tbsp. baking powder
½ tsp. salt
1¼ c. milk
2 large eggs, room temperature
1/3 c. canola oil + more for pan
3 Tbsp. unsalted butter, melted
1 – 15 oz. can whole kernel corn, drained
8 oz. log goat cheese
- Whisk together flour, sugar, cornmeal, baking powder and salt in bowl. In another bowl whisk together milk, eggs, oil and butter until well combined. Add milk mixture to flour mixture and whisk until the batter is smooth. Fold in corn kernels.
- Heat ebleskiver pan over medium heat. Brush each indentation with oil. Drop enough batter to fill each cup about half-way. Cook until undersides are golden brown and turn (use wooden skewer) to bake other side. Transfer to cookie sheet. They can be made ahead of time, covered with foil and reheated at 300 degrees for 7-8 min. To serve top each warm corn cake with a dollop of goat cheese and pepper jelly.
- Makes approx. 3 dozen.