Name: Blue Cornmeal Cakes With Chile Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southwestern
Ingredients: 1 cup blue cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup milk; 1/4 cup honey; 2 eggs; 1/4 cup unsalted butter, melted; Sliced green onions for garnish; 2 ripe tomatoes, diced; 1 red onion, finely chopped; 1 jalapeño, seeded and minced; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; Salt and pepper to taste

Instructions

To prepare the Blue Cornmeal Cakes, start by preheating a non-stick skillet or griddle over medium heat.
In a large mixing bowl, combine the blue cornmeal, all-purpose flour, baking powder, and salt.
In a separate bowl, whisk together the milk, honey, eggs, and melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Using a ladle, pour the batter onto the preheated skillet to form small cakes. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
Once done, transfer the cornmeal cakes to a plate and keep warm.
Moving on to the Chile Salsa, combine the diced tomatoes, red onion, jalapeño, and fresh cilantro in a bowl.
Squeeze the lime juice over the salsa and season with salt and pepper. Stir well to combine all the ingredients.
Allow the flavors to meld together for a few minutes while you assemble the Blue Cornmeal Cakes on serving plates.
To serve, place a couple of warm Blue Cornmeal Cakes on each plate and top with a generous spoonful of the Chile Salsa.
Garnish with sliced green onions for an extra pop of color and flavor.

Ingredients

Instructions

Nutrition Facts

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