Experimenting with Corn Cakes

If you have been reading any of the recipes on this blog, you will know how much I love pancakes. I got to thinking about playing with my pancake recipe again, and this time I decided to make corn cakes. I substituted corn grits for the flour, and added chopped jalapenos and corn to the batter. After the corn cake cooked (I made one big one), I topped it with a mixture of taco meat, peppers, onions, mushrooms and corn seasoned with cumin and chili pepper. On top of all of this I added salsa. It was delicious, and the corn cake had a nice crunch to it.

1/4 cup corn grits
1/4 tsp baking powder
1 teaspoon sugar
1/8 teaspoon salt
1 egg white
1/4 cup milk
1 Tablespoon olive oil
1/4 cup corn
jalapenos, chopped

Combine all ingredients in a bowl. Pour mixture onto a hot griddle to create a corn cake. Let the corn cake cook well before flipping....be gentle with it as it will fall apart. After the cake has cooked on both sides, top with taco meat etc.
Meat mixture:
taco meat
onions
green peppers
mushrooms
canned corn
jalapenos
cumin
chili pepper
salt and pepper

Combine in a frying pan, and brown in a little olive oil.
After I put the meat mixture on top of the corn cake, I topped it with salsa and a little sour cream.