Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

corn cakes belizean-style a la jardinerita

(1 rating)
Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

Belizean-style and inspired corn cakes. The base recipe is a traditional Southern US recipe which I "Belizeified". This is dedicated to my dear Belizean friend (and recado rojo supplier) La Jardinerita. She recently visited Belize and came back with homemade recado rojo for me because I was almost out of it and I was starting to panic!

(1 rating)
yield 3 -4
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For corn cakes belizean-style a la jardinerita

  • 1 c
    cornmeal
  • 1 c
    pastry flour (white or whole wheat)
  • 2 Tbsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    milk (the ratio of cow's milk to coconut milk is negotiable)
  • 1/2 c
    coconut milk
  • 1 Tbsp
    belizean recado rojo
  • 2
    eggs
  • 1/4 c
    butter, oil or lard, melted
  • 1/3 c
    finely minced white onion
  • 3/4 c
    english cheddar cheese (tested an english sharp white cheddar)
  • additional coconut oil for frying
  • green onions, sliced
  • fresh limes, sliced
  • fresh cilantro, minced
  • marie sharp hot sauce from belize (your choice)

How To Make corn cakes belizean-style a la jardinerita

  • 1
    In a large mixing bowl combine the dry ingredients: cornmeal, pastry flour, baking powder, baking soda and salt.
  • 2
    In a measuring cup whisk together the milk, coconut milk and recado rojo, breaking up any lumps with a fork. Whisk in the eggs, melted butter (or substitution), minced onion and the cheese.
  • 3
    Stir in the milk/coconut milk mixture with the dry ingredients. Only stir just enough to combine.
  • 4
    Heat up some coconut oil in a skillet on medium. Pour 2 tablespoons heaping of the corn cake batter into the skillet. Cook about 2 minutes or until the top starts to bubble and the bottom is browned. Flip over and cook another 1-2 minutes.
  • 5
    Plate corn cakes and serve with the requisite toppings: green onions, lime slices, fresh cilantro and Marie Sharp's hot sauce!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT