Zutaten für Johnny Jalapeno's Ride Em Cowboy Corncakes
- Jiffy Corn Muffin Mix
- Bisquick
- Egg
- 2% Low Fat Milk
- Lean Bacon
- Jalapeno
- Reduced Fat Cheddar Cheese
- 2 tablespoons butter, for serving
- Picante Sauce
- Light Sour Cream
- Sugar Free Maple Syrup
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Johnny Jalapeno's Ride Em Cowboy Corncakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Johnny Jalapeno's Ride Em Cowboy Corncakes
- **Prepare the Bacon:** Cook bacon until crispy. Crumble and set aside.
- **Make the Batter:** In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- **Combine Wet Ingredients:** In a separate bowl, whisk together egg, milk, and melted butter.
- **Combine Wet and Dry:** Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- **Heat the Griddle:** Heat a lightly oiled griddle or large skillet over medium heat.
- **Cook the Corncakes:** Pour 1/4 cup of batter onto the hot griddle for each corncake (makes about 8).
- **Add Toppings:** Top each corncake with an equal amount of crumbled bacon, jalapeños, and cheddar cheese.
- **Flip and Cook:** When bubbles begin to form on the surface and the edges look set (about 2-3 minutes), carefully flip the corncakes and cook for another 2-3 minutes, or until golden brown and cooked through. Do not press down on the pancakes!
- **Serve:** Transfer the corncakes to plates, topping side up.
- **Garnish and Enjoy:** Top each corncake with a dollop of butter, a spoonful of picante sauce, and a dollop of sour cream. Drizzle with maple syrup, if desired, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
35g
Fat
37g
Carbs
9g
