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Corn fritters

Photo, Sian Richards.

Chatelaine Triple Tested

Ingredients

  • 1/2 cup cornmeal

  • 1/2 cup all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp finely chopped jalapeños

  • 1/2 cup grated smoked cheddar

  • 1/2 cup fresh corn kernels

  • 1 egg

  • 1/2 cup melted butter

  • 1/3 cup 2% milk

Instructions

  • PREHEAT oven to 425F.

  • WHISK cornmeal and flour with baking powder, salt and jalapenos in a medium bowl. Stir in cheddar and fresh corn kernels. Beat egg with melted butter and milk in a small bowl. Stir into cornmeal mixture just until combined.

  • SPOON into a lightly oiled mini muffin tin. Bake until golden, 10 to 12 min. Serve warm.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.