Description
Fluffy, hearty chili corn cakes have a great kick and make fantastic bread for these chili corn cake ham sandwiches! Creamy cheddar sauce tops them off.
Ingredients
- FOR THE CHILI CORN CAKE SANDWICHES
- 2-¼ cups Flour
- ¾ cups Medium Ground Corn Meal
- 3 Tablespoons Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Smoked Paprika
- ½ teaspoons Chili Powder
- 3 whole Eggs, Separated
- 1-½ cup Milk
- 1 container Greek Yogurt (7 Ounce Size)
- 1 dash Sriracha
- ½ cups Seeded And Diced Jalapeno Peppers (about 2-3)
- ½ cups Frozen Corn, Thawed
- Butter, For Greasing The Griddle
- 1 pound Thinly Sliced Deli Ham
- Fresh Cilantro For Garnish
- FOR THE CHEDDAR SAUCE
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 1-½ cup Milk
- ½ teaspoons Salt
- 1 cup Extra Sharp Shredded Cheddar Cheese
Preparation
In a large mixing bowl whisk the flour, corn meal, baking powder, salt, smoked paprika and chili powder. Separate the eggs, putting the yolks in one bowl and the whites in another. In the bowl with the yolks add the milk, Greek yogurt and Sriracha. Whisk that mixture together until smooth, then pour it into the bowl of dry ingredients. Bring the whole mixture together with the whisk just until a super thick batter forms. It will be really sticky.
Use a hand mixer or stand mixer to whip up the egg whites until they look like fluffy clouds. Gently fold the fluffy egg whites, diced jalapeno and corn into the batter until completely combined. Cover the bowl and let it rest in the refrigerator for about 30 minutes. This will make the cakes super tender and fluffy.
Heat up a large electric griddle to 325° or a griddle pan over medium high heat and lightly grease it with butter. Cook off the batter in batches of 6-8, depending on how many you can fit. They take about 5 minutes on each side. As they are finished, set them aside on a platter and cover them to keep them warm.
While the cakes cook, make the quick cheddar sauce. In a small pot let the butter start to melt over medium high heat. Whisk in the flour and let it cook together until it becomes a golden roux, which takes a minute or two. While still whisking, slowly pour in the milk. Add the salt and lower the heat medium to let the mixture gently bubble for 3-4 minutes. Then turn the heat to the lowest setting and whisk in the cheddar cheese until it is smooth. Leave the pot on the very low heat to keep it warm, whisking occasionally.
It’s time to assemble the sandwiches! Layer about 3 thin slices of ham between two of the chili corn cakes. Plate the sandwich, then top it with the warm cheddar sauce and fresh cilantro. Any leftover sauce, chili corn cakes and ham can be sealed in containers and refrigerated to use the next day for leftovers! Enjoy!
