Jalapeno and Cilantro Sweet Corn Cake

Products Used
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Jalapeno and Cilantro Sweet Corn Cake
By Chef Eddy Van Damme
Prep Time:
20m
Bake/Cook Time:
50m
Yield:
8 servings

Tired of plain-old cornbread? Kick this side dish staple up a notch with Chef Eddy's Jalapeno and Cilantro Sweet Corn Cake. This sweet and spicy combo is gluten-free and dairy-free for those with food sensitivities. Like it less spicy? The jalapeno is optional.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

  • 1 fresh medium-sized jalapeno 
  • 1/2 cup fresh cilantro
  • 2 cups frozen corn, thawed and drained
  • 1/3 cup olive/vegetable oil
  • 1/4 cup water
  • 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon salt
  • 2/3 cup cornmeal
  • 1/2 teaspoon baking powder

Directions

  1. Preheat oven to 350°F.
  2. Set aside an 8x8-inch pan. (No need to butter or spray pan.)
  3. Cut jalapeno in half, remove seeds without touching them as they are very hot and can irritate skin. Chop jalapeno in small pieces and set aside.
  4. Remove leaves from cilantro and chop in small pieces and set aside.
  5. Pulse corn in a blender until chunky but do not make a smooth puree. Set aside.
  6. In a bowl large enough to hold all ingredients, whisk oil, water, sugar, salt, cornmeal, and baking powder until combined.
  7. Add remaining ingredients and mix together.
  8. Scrape into baking dish and cover with foil. Place in a roasting pan and pour 1/2 inch water onto roasting pan surrounding the 8X8-inch pan.
  9. Place in the oven for 50 minutes.
  10. Remove and serve. Can be reheated when needed.
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