With such a busy, whirlwind schedule last week, I barely found the time to breathe, let alone sleep or make meals. I lived off of take-out and microwave dinners—thank goodness TJ’s sells some pretty tasty frozen entrées! Although this week’s schedule looks just as hectic, I realized that cooking good food with my very limited pantry (no time for grocery shopping!) really wouldn’t be too hard.
I know I’m not the only one with a bad of veggies in my freezer… Growing up, ours was peas, and since nobody wanted to eat them, they became the official ice pack for twisted ankles and pulled muscles. Now, I stock up on corn—one veggie I’ll actually eat—which comes in handy when I finish off the fresh produce in my fridge.
Coupled with a bit of milk and a jar of salsa, the only items remaining in my sad little fridge, I actually cooked a pretty tasty meal for myself in under 10 minutes! Despite originating out of desperation to avoid yet another frozen entrée, these chipotle corncakes may easily find a spot in the regular weeknight dinner rotation.
These “pancakes” have a coarse texture, but you can achieve a smoother texture by substituting all-purpose flour for half of the cornmeal. Don’t overcook these! Serve with sour cream or your favorite salsa.
½ c. milk
1 tsp vegetable oil
½ tsp vanilla
½ tsp sugar
¼ tsp salt
⅔ c. cornmeal
1 tsp baking powder
¼ tsp chipotle chili powder
½ c. corn (I used frozen and thawed, but canned or fresh works too)
3 tbsp canned, diced jalapenos
- In a medium bowl, whisk the egg until slightly frothy. Add milk through salt, stirring well. Add cornmeal, baking powder, and chipotle, mixing just until incorporated. Gently fold in corn and jalapenos.
- Preheat a large frying pan over medium-low heat, and lightly coat with nonstick cooking spray. Using just over ¼ c. of batter, drop into rounds. Cook about 2-3 min per side, flipping the corncake when it begins to turn a slight golden brown. Repeat with remaining batter. Serve hot.