Teri’s Spicy Corn Ebelskivers

Teri’s Spicy Corn Ebelskivers
  1. 1/2 cup flour
  2. 1/2 cup white corn meal
  3. 1 1/2 teaspoons sugar
  4. 3/4 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 2 large eggs, separated
  7. 1 cup whole milk
  8. 3 Tablespoons butter, melted and slightly cooled
  9. 4 green onions, finely chopped
  10. 1 jalapeno chile, seeded and finely chopped
  11. 1 1/2 cups shredded jack cheese
  12. 1 cup frozen corn, thawed and coarsely chopped
  13. Tomatillo Salsa
  1. Whisk together the flour, cornmeal, sugar, baking powder and salt. Set aside. Lightly whisk the egg yolks, then whisk in the milk and 2Tablespoons of the melted butter. Add the yolk mixture to the flour mixture and stir until well blended. Batter will be lumpy.
  2. In a clean bowl, beat the egg whites until stiff, but not dry, peaks form. Fold in about 1/3 of egg mixture to lighten it, then fold in the rest just until no white streaks remain. Gently fold in green onions, jalapeno, cheese and corn. Take care not to deflate the mixture.
  3. Proceed in making the ebelskivers, cooking approx. 3-5 minutes on first side and 3 on second side. Serve with tomatillo salsa.
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