Chili Cheddar corn cakes

Name: Chili Cheddar corn cakes
Yield: 24 mini-pancakes
Ingredients: 1 cup (250 mL) all-purpose flour; 1 tsp (5 mL) baking powder; 1/2 tsp (2 mL) chili powder; 1/4 tsp (1 mL) salt; 1 egg; 3/4 cup (175 mL) milk; 1 1/4 cup (310 mL) whole kernel corn; 1 1/2 cup (375 mL) Canadian Medium Cheddar shredded; divided; 4 bacon strips cooked and coarsely chopped; 1/2 cup (125 mL) cherry tomatoes quartered; 1/4 cup (60 mL) cilantro leaves

This is the Chili Cheddar corn cakes recipe.

Prep: 20 min
Cooking: 20 min

Yields 24 mini-pancakes

Ingredients

1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) salt
1 egg
3/4 cup (175 mL) milk
1 1/4 cup (310 mL) whole kernel corn
1 1/2 cup (375 mL) Canadian Medium Cheddar shredded, divided
4 bacon strips cooked and coarsely chopped
1/2 cup (125 mL) cherry tomatoes quartered
1/4 cup (60 mL) cilantro leaves

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Preparation

Preheat oven to 375°F (190°C).

In a bowl, mix dry ingredients together. Make a well in the middle and add milk while stirring with a whisk. Add egg and mix well. Incorporate corn and half the Cheddar.

Heat a large non-stick skillet on medium heat. Drop small spoonfuls of batter into the skillet. Cook each side about 2–3 minutes. Place on a parchment-lined baking sheet and top with remaining Cheddar and bacon.

Bake in the oven for 5–10 minutes. Garnish with tomatoes and cilantro just before serving.