Recipe(tried): Three Pepper Sausage Corn Cakes (Jimmy Dean recipe)

THREE PEPPER SAUSAGE CORN CAKES

1 pkg. Jimmy Dean Premium Pork Regular Roll Sausage
1 1/2 cups frozen whole kernel corn
1 cup water
1/2 cup butter, melted, divided use
3 eggs, lightly beaten
1/2 cup finely chopped red bell pepper
1 jalapeno pepper, seeded, minced
2 green onions, thinly sliced
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon ground black pepper
1 1/2 cups yellow cornmeal*
2 teaspoons baking powder*
1/4 teaspoon salt*
Sour cream (optional, for serving)
Thai sweet chili sauce or salsa (optional, for serving)

Cook sausage in large nonstick skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Return to skillet. Stir in corn; set aside to cool.

Combine 1 cup water, 6 tablespoons butter, eggs, red pepper, jalapeno pepper, onions, cilantro and black pepper in large bowl. Stir in sausage mixture; set aside.

Mix cornmeal, baking powder and salt in small bowl. Add to sausage mixture; mix well.

Heat 2 teaspoons of the remaining butter in skillet over MEDIUM heat.

For each corn cake, pour a generous 1-tablespoon batter into skillet; cook 2-3 minutes or until edge is slightly dry.** Turn and cook second side 2 minutes or until bottom is golden brown. Stack corn cakes on a heated plate; cover to keep warm.

Repeat with remaining batter, using small amount of remaining butter to grease skillet between batches.

Serve warm with a small dollop of sour cream and drizzle of chili sauce, if desired.

*Substitute 1 1/2 cups self-rising cornmeal for the regular cornmeal, baking powder and salt.

**For full-size corn cakes, prepare as directed using 1/4 cup batter for each cake.

Makes 18 servings (about 3 mini corn cakes each)
Source: Jimmy Dean