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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A great way for Tex-Mex fans to start the day, or finish it. These are small and cook quickly. Serve 3 per person. Try spooning some meaty homemade chili on top. Ingredients:
1 cup boiling water |
1 cup yellow cornmeal |
1 cup milk |
1/2 cup vegetable oil |
1 egg, beaten |
1 cup flour |
1 teaspoon cumin |
1 teaspoon salt |
1 teaspoon chili powder |
2 1/4 teaspoons baking powder |
8 ounces canned corn, drained |
12 black olives, sliced |
1 cup grated cheddar cheese (optional) |
1 tomato, chopped (optional) |
green onion, chopped (optional) |
salsa (optional) |
sour cream (optional) |
Directions:
1. Preheat a griddle.
2. Put cornmeal in a bowl, and add the boiling water.
3. Stir well and allow to cool.
4. Add the wet ingredients: milk, oil, and egg; stir.
5. Sift in the dry ingredients: flour, cumin, salt, chili powder, baking powder.
6. Add corn and olives; stir.
7. Each pancake will be made from about 4 tablespoons of batter.
8. Spoon onto the griddle and let cook, flipping once. Should be nice and golden brown on both sides.
9. Top with your choice(s) from the tomato, cheddar, green onions, salsa and sour cream.
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