Naperville Eats: Cook makes corn cakes for Hungry Jack contest
By Judy Buchenot For The Sun January 30, 2013 2:24PM
Gloria Bradley chops green onions to use in a batch of her Crispy Chipotle Cheddar Corn Cakes.
Aioli
1/2 cup mayonnaise
1 garlic clove, mashed into a paste
1 teaspoon adobo sauce from can of chipotle chilies
1 teaspoon fresh lime juice
Corn Cakes
1 egg
1 cup milk
1 tablespoon sour cream
1-1/2 cups Hungry Jack Pancake and Waffle Mix
1-1/2 cups shredded cheddar cheese
1 cup corn kernels cut from cob
1/3 cup sliced green onions
1 teaspoon adobo sauce from can of chipotle chilies
1/2 cup canola oil, divided
To make aioli, combine all ingredients in a small bowl. Chill until time to serve. Can be made a day ahead. To make corn cakes, combine egg, milk, sour cream and Hungry Jack Pancake and Waffle Mix in a large bowl. Use a whisk to combine. Stir in cheese, corn, onions and adobo sauce. Add 1/4 cup oil to a 10-inch cast iron skillet or nonstick skillet; heat to medium-high. Spoon batter into oil by scant 1/4 cup cupfuls.
Cook until golden brown and crispy; turn and brown on other side.
Cook corn cakes in batches adding more oil as needed. Drain on paper towels.
Serve corn cakes topped with a dollop of aioli.
Updated: March 2, 2013 7:44AM
Anyone who has looked into a cupboard lined with partially filled boxes of ingredients can appreciate the challenge of the Hungry Jack Use Up the Box Recipe Contest. Naperville resident Gloria Bradley is an experienced recipe creator who was attracted to the contest.
“I have used Hungry Jack pancake mix for years,” Bradley says. “It is one of my staples. My grandkids love pancakes. It is so easy working with a mix because you really can’t go wrong.”
Bradley was featured in The Sun last year for her winning Eagle Brand Condensed Milk recipes. .
This was the fourth annual Hungry Jack Use up the Box Recipe Contest. Contestants had to submit a recipe using a Hungry Jack product to create a dish in one of the three categories of Breakfast for Dinner, Sweet Treats or Appetizers. The contest kicked off on Aug. 14 and was closed to entries Oct. 23. There were about 600 recipes entered in this year’s contest. Judges selected three finalists for each category. Bradley is one of the finalists in the appetizer category.
Bradley decided to use her ever-present box of pancake mix as the base for her recipe creation.
“I wanted to try making an appetizer, and I thought I would try mixing corn into it. All ages like corn,” she explains. “I also wanted to use ingredients that most people have in their pantries.”
As she worked on the recipe, Bradley felt there needed to be a little extra punch, so she added a touch of adobo sauce from canned chipotle chilies.
“It has a sweet but spicy kind of flavor,” Bradley says. “It’s a wonderful flavor but it is really important not to use too much. It is best to add a little, try it and then decide whether to add more. Each person’s tastes are different.”
The corn cakes are fried in a skillet until the outsides are fairly crispy.
“I like to have the crispness on the outside to contrast with the soft fluffy inside,” she notes.
To dress up the corn cakes, Bradley created a simplified version of aioli sauce.
“There is a more complicated way to make this sauce that involves cooking egg yolks. This is a very easy version that can be made a day ahead and kept in the refrigerator,” Bradley says.
The corn cakes can also be made in advance and reheated, or served at room temperature.
Bradley invites others to give her Crispy Chipotle Cheddar Corn Cakes with Smoky Aioli a try at their Superbowl party or any other gathering. If the recipe is appealing, she would appreciate an online vote at www.useupthebox.com by the voting deadline of March 5.
