Jalapeno Corn Cakes

These cakes have a subtle sweetness to them. No syrup is required. Enjoy alone or topped with eggs for a well-rounded Breakfast.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 3/4 cup flour
• 1/3 cup masa
• 1/3 cup corn meal
• 1/4 cup sugar
• 1 tablespoon baking powder
• pinch of salt
• 1 cup milk
• 2 eggs
• 1/4 cup oil
• 2/3 cup jalapenos, canned and chopped
• 1 cup corn, frozen and thawed or canned and drained

Preparation:

Blend dry ingredients in a large bowl. Blend milk, eggs and oil in a small bowl. Pour the wet ingredients into the dry ones and mix with a large spoon until incorporated. Lumps are okay, do not over mix. Fold in the jalapenos and corn.

Heat a large, lightly oiled griddle over medium heat. After griddle is hot, pour the cakes on 1/3 cup at a time. Brown for 1 or 2 minutes on each side. If cakes are browning too fast, turn down the heat a little.

Place hot cakes on a towel lined plate and cover with an additional towel to keep them warm.

Enjoy alone, top with fresh berries, apricots or a fried egg .