Mexican Corn Cakes

Instructions

Add 1 tablespoon of the olive oil to a skillet and heat over medium low heat. Add the corn kernels and red bell pepper and cook for 3 minutes until they are just beginning to become tender.

In a large bowl combine the cornmeal, flour, baking soda, salt, sugar, cumin and cayenne if you are using it.

Add the egg, milk, sour cream and the remaining 2 tablespoons of olive oil to the dry ingredients. Stir until just combined. There may be a few lumps. Stir in the corn/pepper mixture and the scallions. Combine.

Heat either a griddle or a skillet over medium low heat. Spray with vegetable spray to coat. Measure a ¼ cup of the batter and pour it onto the hot griddle or skillet. Continue until you have used all of the batter.

Cook the pancakes for 2-3 minutes on each side. You will see bubbles rise on the first side. That is when it is time to flip the pancake. They should be lightly browned and cooked through.

Garnish with sour cream, salsa and avocado is optional.