Pimento Corn Cakes
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".
- 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
- 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.
- 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.
- 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.