**Candi**

Re: **Candi**

• star21gazer

  January 2011

  Sure no problem, here you go.

  4-cups of yellow corn meal

  1 3/4 cups of buttermilk

  3/4 to 1 can cream style yellow corn

  1/4 cup chopped jalapeno peppers

  1/2 cup chopped onion

  1 1/2 cups shredded mild cheddar cheese

  1/3 cup melted butter

  1 egg

  Mix buttermilk with cornmeal, add corn, melted butter and beaten egg.  Mix well-add peppers, onion, and cheese-stir.  Preheat a heavy skillet or  griddle.  Add just enough oil to prevent sticking.  Dip batter to make 4" to 6" cakes.  When brown on bottom, turn over, brown and eat.  

  They are really good.  Hope you enjoy!
  

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• MissLMS member

  January 2011

  Thanks! I think I may try them later this week. I love anything with jalapeno peppers in them.

  What do you normally serve with them?

  
  

  

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• star21gazer

  January 2011

  Usually I cook a pot of pinto beans...I make the ones in the PW cookbook.  I always have leftovers of those and I'll end up using them with nachos so when I plan on fixing hoe cakes and pintos in my menu, nachos goes on the menu for the week as well.  It reminds me of my grandmother...she used to make hoe cakes and pintos or white beans (but I'm not a fan of white beans) a lot when I was a kid. 
  

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