I was worried about Anthony Sedlak’s Cheddar Corn Cakes and Jalapeño Chive Butter being spicy but because I took the seeds and the ribs out they were just super tasty. I think jalapeños are very misunderstood! They add such a lovely fresh flavour to food.
Now when you go to Food Network Canada’s site to find this recipe, you will see that in the list of ingredients for the corn cakes that they forgot to say how much corn to put it. I sent them an email to let them know but that did not help me as I sat there in the middle of making dinner trying to figure out what to do! I bit the bullet and put in the kernels of one corn cob and it worked out perfectly! Their site has just been completely overhauled so I think they are going through some technical difficulties. If you want to connect with me there, you can just click here for my profile.
For the corn cakes you need flour, cornmeal, baking powder, salt, butter, cheese, thyme, milk, kernels from one cob of corn and an egg. I skipped the cayenne and they were still awesome. For the butter you need butter, 1 jalapeño (I used half) and some chives. If you are using unsalted butter, add salt! Very important.
You first combine the flour, cornmeal, baking powder and salt. I cut in cubes of cold butter and used my pastry cutter to combine. Then you add the cheese, thyme and corn. Drizzle in the milk and stir until it just comes together.
I did not even use a rolling pill, I just kneaded the dough together very gently and used my hands to get the dough to about 3/4″ tall. I used my juice glass to create small biscuits and put them on a sheet, brushed them with an egg wash and baked at 375F for 15 minutes. While that was baking I combined the chopped jalapeño with chopped chives into soften butter and added salt because my butter was unsalted.
One thing I did love about the clam chowder/corn cake combo is that when you put the butter into the biscuit it looks like a pearl going into a clam shell! So cute.
I could not get over how delicious these were. It makes a nice hearty batch of biscuits when I indulged in for days! Very cool idea to incorporate not only the cornmeal into the batter but actual kernels of corn with that herb and jalapeño butter to put it over the edge! I give this recipe five out of five wooden spoons.