This is a go-to quick dinner recipe any time of the year. My only problem is not eating half the stack hot off the griddle before I serve them at the table. I like to serve them with Arroz con Gandules (Puerto Rican Rice), another quick stovetop dish that I usually can make from pantry ingredients.
I’ve been making this meal for years – the photo here is from five years ago, in the summer, and I remember putting this recipe in a family newsletter I sent out in high school. It’s the sort of thing I get a craving for from time to time, but it’s a simple enough recipe I can switch out a few things if I need to.
I would never switch out the fresh corn or the cream cheese – the contrast of the sweet corn and the melty cheese with the hot flapjack is the best part, to me. But I sometimes switch the kinds of salsa I use or put in green onions or chives instead of the chilies, or mix in fresh cilantro if I have it on hand.
Salsa & Corn Flapjacks
- 1 1/2 cup flour
- 1/2 cup cornmeal
- 1 tsp baking powder
- 1 tsp salt
- 6 oz cream cheese
- 6 eggs
- 1 cup milk
- 1/4 cup butter, melted
- 1 can (15 1/4 oz.) corn, drained
- 1/2 cup salsa
- 1 can (4 oz.) diced green chilies (or substitute 1 bunch of chopped green onions)
- 1/4 cup chopped cilantro, optional
- sour cream and extra salsa
- Combine dry ingredients in a medium bowl.
- Beat the eggs and cream cheese together in a mixer, then add the milk and melted butter (don’t worry if there are small lumps of cheese. They taste best that way.)
- Fold in the dry ingredients until just moistened. Stir in corn, salsa, and chilies gently
- Pour batter by ¼ cupfuls onto a greased hot griddle (using butter to grease the griddle gives them nice browned crust). Turn when bubbles form on top; cook until the second side is golden brown.
- Serve warm with sour cream and salsa, or nibble plain as soon as they are cool enough not to burn your fingers.
Yield: ~2 dozen
If the slideshow below doesn’t work for you, find the photos on my flickr stream here.