Corn and Jalapeno Cakes

This is one of our all-time favorite summer meals. Light, refreshing and so easy to make.

Don't worry about that jalapeno...these aren't one bit spicy!

Corn and Jalapeno Cakes
(makes 6 cakes)

1 ½ c. fresh or defrosted frozen corn
1 large tomato, thinly sliced
2/3 c. yellow cornmeal
3 TBS. whole wheat flour
¼ tsp. baking soda
½ c. buttermilk or sour cream*
1 large egg
1/2 large jalapeno, stemmed, seeded and chopped
Butter or a little oil
4 oz. Swiss or cheddar or mozzarella (whichever you like best!), cut into strips

1. Preheat oven to 375 F. If using frozen corn defrost, drain it and pat dry.
2. Whisk together cornmeal, flour, ¼ tsp. salt and baking soda. Whisk together the buttermilk and egg in another bowl, then add to the dry ingredients and stir until just combined (do not over mix). Stir in the corn and jalapenos.
3. Heat butter in large skillet over medium heat. Drop enough batter into the skillet to form four 3 ½-inch pancakes. Cook for about 2 minutes, turning over once, until lightly browned on both sides, about 4 minutes total. Repeat with remaining batter.
4. Arrange all of the pancakes in one layer on a rimmed baking sheet lined with parchment paper. Place one tomato slice on each corn cake. Top tomatoes with cheese and bake for 8-10 minutes or just until the cheese has melted.

*you can make buttermilk by adding 1 TBS white vinegar (or lemon juice) to 1 c. milk and let stand 5 minutes