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Pimento Corn Cakes

Lazarus Lynch

Laz unites flavors from the south with flavors of Mexico in these pimento poblano corn cakes. They're cheesy, light, and as Laz says, straightup "bomb".

Recipe

Ingredients

  • 2 poblano peppers
  • 1 1/2 cups yellow corn flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 4 tablespoons clarified butter, plus more for cooking
  • 2 tablespoons honey
  • 1 cup buttermilk
  • 3 eggs
  • 4 ounces pimento cheese spread
  • Sour cream, optional
  • 2 tablespoons chopped parsley, optional

Let's get Cooking...

  1. Over an open flame, roast the poblano pepper on all sides until skin is black, rotating frequently. Transfer the pepper to a zip lock bag and seal for 2 minutes. Run the pepper under cold water and gently rub the pepper to remove the outer skin. Remove the seeds and finely chop.
  2. In a mixing bowl, whisk together the cornflour, baking powder, salt, and chili powder. Whisk in the butter, honey, buttermilk, and eggs. Fold in the poblano pepper and pimento cheese.
  3. Heat 1 tablespoon clarified butter in a cast-iron skillet over medium heat. Drop 1/4 cup batter into the pan and cook cakes until browned on the bottom and bubble around the edges. Using a spatula, flip the corn cakes and cook until golden brown, about 1 more minute. Garnish with sour cream, parsley, clarified butter, and honey. Cook with soul. Eat with pleasure.