Jalapeño-Cheddar Corn Cakes
- 2 cups cornmeal pancake mix*
- 1 egg
- 1 1/2 cups milk
- 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
- 1/4 cup finely diced jalapeño
- 2 oz. sharp cheddar cheese, cut into 1/2-inch cubes
Put 1/4 tsp. butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well and put 1 cube of cheese in the center of each pancake, then top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, 5 to 6 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and cheese. Makes about 22 corn cakes.
*Available at Williams-Sonoma stores.