- 1 cup stone-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons sugar
- 2 tablespoons unsalted butter, melted and cooled, plus additional melted butter for brushing the griddle
- 1 large egg
- 1 cup buttermilk
- 1 cup thawed frozen corn, chopped coarse
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped, rinsed, drained, and patted-dry bottled roasted red pepper
- 1 fresh jalapeño or serrano chili, or to taste, seeded and minced (wear rubber gloves)
- 1 cup coarsely grated Monterey Jack
- In a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar.
- In another bowl whisk together 2 tablespoons of the butter, the egg, and the buttermilk, stir in the corn, the onion, the roasted pepper, the chili, and Monterey Jack, and stir in the cornmeal mixture, stirring until the batter is just combined.
- Heat a griddle over moderately high heat until it is hot, brush it lightly with the additional butter, and working in batches drop the batter by a 1/4-cup measure onto the griddle. Spread the batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2 to 3 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter, and keep them warm.