FIESTA CORN CAKES
makes 12 - 3 inch cakes

 

1 1/3 cups cornbread mix (6.5 ounce package)

1 egg, beaten

1/2 cup milk

1 small onion, grated

1/2 cup frozen (or canned) whole corn

2 ounces chopped green chiles (fresh or canned)

1/2 cup sharp cheddar cheese, grated (about 2 ounces)

2 slices bacon, cooked and crumbled

2 ounces sliced pimientos

 

 

Preparation:

1. Mix cornbread mix, beaten egg and milk together with a spoon.

2. Stir in remaining ingredients.

3. Cook like pancakes on a preheated griddle or in a frying pan with a little oil.

 

Chef says:

These wonderful corncakes are great for breakfast, served with a slice of country ham and some fresh fruit. You can serve them with butter and syrup, like pancakes, if you want to, but I like them just straight from the griddle with nothing else on them.

More often though, I will serve them at dinner, as the perfect side dish to a sautéed chicken or broiled fish entree. It makes for a delightful change from the usual mashed potato or rice side dish.