SALSA CORN CAKES
If you've chugged down some of that chili and can still stand more "heat", try these!
Serves: 6
Heat Scale: Medium
Recipe By: Lisa Boettcher, Rosebush, Michigan (in Taste Of Home Magazine)
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 packages cream cheese (3 oz.each) -- softened
6 eggs
1 cup milk
1/4 cup butter or margarine -- melted
1 can whole kernel corn (15-1/4 oz.) -- drained
1/2 cup salsa
1/4 cup minced green onions
Ssour cream and additional salsa
Combine flour, cornmeal, baking powder and salt; set aside. In a mixing bowl, beat cream cheese and eggs; add milk and butter. Add the dry ingredients just untili moistened. Fold in the corn, salsa and onions. Pour batter by 1/4-cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa if desired..

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