Ingredients Weight Measure
Butter, room temperature 1 stick
Garlic, minced 2 tsp.
Cilantro, chopped 3 Tbsp.
Lime juice 2 tsp.
Lime zest 1 tsp.
Yellow cornmeal 1-1/4 cups
All-purpose flour 3/4 cup
Baking powder 1-3/4 tsp.
Salt 3/4 tsp.
Milk 1-2/3 cups
Butter, unsalted, melted 4 Tbsp.
Honey, divided 1/4 cup + as desired
Eggs 2 ea.
Corn, canned, whole kernels, drained 3/4 cup
Jalapeño, minced 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1-1/2 tsp.
Pepper to taste
Butter as needed


  1. Combine room-temperature butter, garlic, cilantro, lime juice and zest in a mixing bowl and mix until thoroughly combined. Roll mixture up in wax paper to form a log and place in refrigerator until firm.
  2. In a mixing bowl, combine cornmeal, flour, baking powder and salt.
  3. In a separate mixing bowl, combine milk, melted butter, 1/4 cup honey and eggs.
  4. Pour wet ingredients over dry ingredients and whisk together until just combined. Add corn jalapeños, TABASCO® Green Jalapeño Pepper Sauce and black pepper.
  5. Heat a large non-stick skillet over medium-high heat. Add a small amount of butter to the pan and spoon 1/4 cup of batter into skillet for each pancake. Cook until bubbles form on the top; flip over to finish cooking.

Yield: 6 servings