Recipe: Mini Corn Cakes with Mango Salsa
1 ¼ cups all-purpose flour
¾ cup cornmeal
¼ cup sugar
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 cup buttermilk
2 large eggs
1 cup grated Cheddar cheese
1 jalapeño, seeded and minced
3 tbsp chopped chives
1 cup corn kernels
5 tbsp unsalted butter, melted and cooled slightly
1 Preheat oven to 220C.
2 In a medium bowl, mix the dry ingredients.
3 In a separate bowl, whisk the buttermilk with the eggs. Stir in the cheese, jalapeño, chives and corn into buttermilk mixture.
4 Swirl a tablespoon of butter into a 25cm cast-iron pan. Place the pan over a medium heat. Whisk the remaining 4 tablespoons of butter into the buttermilk mixture.
5 Place the pan in the oven until butter browns slightly, about 3 minutes.
6 Stir the buttermilk mixture into the flour mixture.
7 Pour the batter into the pan and bake until a toothpick inserted in centre comes out clean, about 25 minutes.