Ingredients

• 2 tablespoons reduced-fat sour cream
• 1/2 tablespoon hot sauce
• 2 green onions, green parts only, sliced
• Pinch sea salt
• 1/2 cup whole-wheat pastry flour
• 1/4 cup cornmeal
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1/2 cup whole milk
• 2 large eggs
• 1 cup corn kernels, fresh or frozen and thawed
• 1/2 cup shredded Cheddar
• 1 tablespoon melted unsalted butter
• 2 to 3 jalapeno peppers, finely chopped
• 2 tablespoons olive oil
• Sea salt

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Instructions

1. For the sour cream topping: Whisk together the sour cream, hot sauce, green onions and sea salt.
2. For the corn cakes: Whisk together the flour, cornmeal, salt, sugar and baking soda in a large bowl until incorporated. Whisk together the milk and eggs in a separate bowl. Pour the milk mixture into the dry ingredients and add the corn, cheese, butter and jalapenos and mix well. Heat 1 tablespoon of the oil a large nonstick skillet over medium-high heat. Use an ice-cream scoop to pour the batter for each cake. Cook until golden, about 2 minutes per side. About halfway through cooking, add the remaining oil to the skillet. Transfer the cakes to a plate lined with paper towels to drain and sprinkle with sea salt, if desired. Serve warm with sour cream topping.