Recipe: Savory Corn Cakes

Savory Corn Cakes
Yield: About a dozen 4-inch corn cakes

2 tsp. butter
1/4 cup finely minced red bell pepper
2 cups corn
1/4 cup minced scallions
1/2 cup cornmeal
1/2 cup unbleached white flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 cup buttermilk
oil or butter for the pan

Melt the butter in a small skillet. Add the bell pepper and corn, and saute over medium heat for about 10 minutes. Remove from heat, stir in the scallions, and set aside.

Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium-sized bowl. Make a well in the center.

Beat together the eggs and buttermilk until frothy. Pour this and the corn mixture into the well in the center of the dry ingredients, and stir briefly until everything is combined. Don't overmix.

Lightly grease a hot skillet or griddle with butter or oil, and fry the corn cakes for about 2 minutes on each side, or until golden. Serve hot, topped with a few cilantro leaves or a dollop of guacamole, sour cream, your favorite salsa is good,too.

Frozen, defrosted corn works perfectly well in these pancakes. Canned corn is also okay, just as long as it doesn't contain sugar. Rinse and drain it thoroughly first.