Mini Corn Cakes with Goat Cheese and Pepper Jelly

• 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

1. Whisk together the flour, sugar, cornmeal, baking powder, and salt in a medium bowl.
2. In a small bowl, whisk together the milk, eggs, oil, and butter until smooth and combined.
3. Add the milk mixture to the flour mixture, and stir just until the batter is combined; fold in corn kernels.
4. Heat a cast-iron skillet over medium heat, and rub it with enough oil to coat the surface.
5. Drop batter by the tablespoon to make 2-inch cakes.
6. 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.
7. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.

flour, sugar, yellow cornmeal, baking powder, salt, milk, eggs, vegetable oil, unsalted butter, corn kernels, goat cheese, pepper jelly

Taken from www.epicurious.com/recipes/food/views/mini-corn-cakes-with-goat-cheese-and-pepper-jelly-392157 (may not work)