Savory Pumpkin-Corn Cakes

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

Heat Scale
Submit Recipe


Ingredients:

2 large eggs
1 cup pumpkin puree
1 Tbsp. vegetable oil
1 tsp. chipotle chile powder
1 tsp. ground cumin
3/4 cup all-purpose flour
1 cup fresh or frozen corn kernels
1/2 cup raw, unsalted sunflower seeds
1 Tbsp. diced Jalapeno pepper, or to taste

Instructions:
Whisk together eggs, pumpkin, oil, chipotle powder and cumin in bowl. Stir in remaining ingredients.

Heat skillet coated with cooking spray over medium heat. Scoop 1/4 cupfuls of batter onto griddle, flattening each with the back of the spatula. Cook 3 to 4 minutes or until the bottoms begin to brown. Lightly spray the tops of the cakes with nonstick cooking spray and flip. Cook 3 to 4 minutes more or until browned. Repeat with the remaining batter and serve immediately.

Serve these Southwest-inspired hotcakes topped with your favorite salsa.

Recipe by Alexandra Greeley