Southwestern Corn CakesSubmitted by: MAISIEMAMA
2 cups (500ml) Frozen whole kernel corn, thawed
3 large eggs
2 tbsp (30ml) milk
1 tbsp (15ml) butter, melted
1/2 cup (125ml) finely chopped onion
1/2 cup (125ml) finely copped red bell pepper
1 jalapeno pepper, seeded and chopped fine
1 cup (250ml) flour
1.5 tsp (7ml) baking powder
1/2 tsp (2ml) salt
1/8 tsp (0.5ml) pepper
1/2 tsp (2ml) roasted cumin seeds, ground
In a separate bowl, combine flour, baking powder, salt, pepper, and cumin. Stir flour mixture into corn mixture.
Heat a large non-stick fry-an over medium heat. For each corn cake, spoon about 1/4 cup (50ml) batter on to frypan. Flatten cakes with the back of a spatula until 4 inches in diameter.
Cook for 6 - 10 minutes or until golden, turning once.
Repeat with remaining batter. Serve with salsa & guacamole.
Number of Servings: 4
Recipe submitted by SparkPeople user PRODUCERGIRL.