Recipe - Cornmeal Griddlecakes With Raspberry Jalapeno Topping

One half cup Cornmeal
One half cup Boiling water
One half cup Allpurpose flour
One half teaspoon Salt
1 tablespoon Baking powder
1 Egg, beaten
One fourth cup Butter, (One half stick) melted
One fourth cup Milk
1 Ear corn, husked and
kernels, removed

Place the cornmeal in a large mixing bowl and pour the boiling water over
it, stirring well to combine. Add the flour, salt, baking powder, egg,
melted butter and milk. Beat the batter until it is mixed. Add the corn
kernels and stir until thoroughly mixed. Heat a griddle over medium high
heat. Brush the hot griddle with oil or butter. Spoon about 2 tablespoons
of batter for each pancake and cook until bubbles break on top of the
pancakes. Flip and cook a few minutes until the bottoms are golden. Spoon
Raspberry Jalapeno Topping over pancakes. Yield: 4 to 6 servings c.1996,
M.S. Milliken and S. Feniger, all rights reserved. Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved
Posted to MCRecipe Digest V1 #356

Recipe by: TOO HOT TAMALES SHOW #TH6326

From: Pat Asher asher@mcs.com

Date: Sat, 28 Dec 1996 08:32:40 0600