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
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
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
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.