Recipe - Jalapeno Corn Cakes With Red Pepper Salsa

1 One half cup Chicken broth
3 tablespoon Corn oil
1 cup Yellow corn meal, preferably
stone ground
2 teaspoon Baking powder
2 tablespoon Finely minced jalapeno
pepper
2 tablespoon Finely minced fresh cilantro
3 lg Eggs, beaten
4 dr Tabasco sauce, or more to
taste
1 teaspoon Salt, or more to taste
Three fourths teaspoon Freshly ground black pepper
1 cup Corn kernels (cut from 1 to
2 ears of corn or thawed
frozen)
Red pepper salsa, recipe
follows

Bring the chicken broth and corn oil to a boil in a medium saucepan. Reduce
the heat to medium and gradually add the cornmeal, whisking all the while.
Still whisking, cook the cornmeal for 2 minutes. The cornmeal will absorb
the liquid and thicken like polenta. Remove the pan from the heat and let
cool for about 5 minutes. Whisk the baking powder, jalapeno, cilantro,
eggs, Tabasco, salt and pepper into the cornmeal until well blended. Fold
in the corn kernels with a rubber spatula.

If necessary, lightly butter, oil, or spray your griddle or skillet.
Preheat over medium heat or if using an electric griddle set to 350 degrees
F. If you want to hold the pancakes until serving time preheat your oven to
200 degrees F. Spoon One fourth cup of batter onto griddle for each pancake,
allowing space for spreading, and use a spatula or the back of your spoon
to lightly press the batter into rounds. When the underside of the pancake
are golden and the tops are speckled with bubbles that pop and stay open,
flip over with a wide spatula and cook on the other side until light brown.
Serve immediately or place in oven while you make the rest of the batch.

Yield: 20 (2 1/2inch) pancakes

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8852 Posted to
MCRecipe Digest V1 #546 by Angele Freeman jfreeman@netusa1.net on Apr 3,
1997