Corn Cakes

I have other recipes for Corn Cakes but these are really delicious. They're filled with Onion, Green Bell Pepper, Corn, Pimientos, Herbs and Spices. Add some Salsa  and Sour Cream as a Garnish and they take on a Tex-Mex flavor.

Here's what you'll need:
A Skillet (preferably Non Stick) Coated with a Vegetable Cooking Spray for Frying the Corn Cakes.

1/4 C Diced Vidalia Onion
1/4 C Diced Green Bell Pepper
1 TBS Vegetable Oil
1/4 C Flour
2 TBS Cornmeal
1/2 tsp Granulated Sugar
1/4 tsp Sea Salt
1/4 tsp Dried Oregano
1/8 tsp Baking Powder
1/8 tsp Cumin
1 Large Egg, beaten
1/4 C Whole Milk
1 C Corn Kernels (Canned or Frozen that's been thawed) I prefer the taste of Frozen.
1 TBS Diced Pimientos (from a Jar)

Garnish:
Salsa
Sour Cream


In a Skillet on Medium High Heat:
Oil, until Hot.
Onion
Bell Pepper
Sauté 2 minutes, until tender.

In a Large Mixing Bowl:
Flour
Cornmeal
Sugar
Salt
Oregano
Baking Powder
Cumin
Whisk Well.

Add:  (stirring with a Blending Fork)
Egg
Milk
Mix just until combined well.

Fold in:
Corn
Pimientos
The Onion Mixture

In the Skillet on Medium High Heat.
Lightly Coat it with the Cooking Spray.
Drop 1/4 C of the Batter into the Pan.
Flatten slightly with a Spatula.
Cook 3 minutes on each side, or until Golden Brown.

Transfer to a Serving Platter.
Serve with a Side of Salsa and Sour Cream for Garnish.

Enjoy!
Peace in the Kitchen!