Roast and Prepare:
1 cup corn, cut from 2 roasted ears
1/2 cup roasted red pepper, peeled and diced
2 T. jalapeno peppers, minced
1 cup all-purpose flour
1/3 cup corn meal
1 t. salt
1/2 t. baking soda
1/2 t. baking powder
1/2 t. black pepper
Mix with Dry Ingredients:
3/4 cup milk
1/3 cup buttermilk
2 egg yolks
1-1/2 T. melted butter
Let Batter Rest 30 Minutes.
Saute Cakes in:
1.Roast or grill sweet corn and red pepper until both are blackened. Slice corn from the cobs to measure 1 cup. You can use frozen corn.
2.Sweat roasted peppers in plastic bag for 10 minutes. Then peel away the charred skin, without washing. Remove veins and seeds. Dice.
3.Cut jalapeno peppers into quarters. Remove stem, seeds, and veins. Mince the jalapeno quarters to measure at least 2 tablespoons.
4.Mix dry ingredients in bowl. In another bowl, combine milks, egg yolks, melted butter. Blend with dry ingredients. Add corn, chiles, peppers.
5.After the batter rests for 30 minutes, heat oil in skillet. Pour 1/3 cup of batter to form each cake. Saute until lightly browned.
6.Flip each corn cake and saute other side. Serve cakes hot with brisket, sour cream, and some red chile sauce. This is eating!