MINI CORN CAKES WITH GOAT CHEESE AND PEPPER JELLY

Mini Corn Cakes with Goat Cheese and Pepper Jelly image

Yield makes 42

Number Of Ingredients 12

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1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, room temperature
1/3 cup vegetable oil, plus more for the pan
3 tablespoons unsalted butter, melted
1 15 1/4-ounce can corn kernels, drained
8 ounces fresh goat cheese, thinly sliced
1 cup pepper jelly

Steps:

Whisk together the flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together the milk, eggs, oil, and butter until smooth and combined. Add the milk mixture to the flour mixture, and stir just until the batter is combined; fold in corn kernels.
Heat a cast-iron skillet over medium heat, and rub it with enough oil to coat the surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until undersides are golden brown, 45 to 60 seconds; turn over, and continue cooking until other sides are browned and cakes are heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.