My husband loved this, once I worked out the kinks. The corn cake mixture desperately needed flour because it came apart in the pan, I added about a tablespoon; the recipe did not specify what temperature to cook the corn cakes, and after wasting more batter I figured out that they needed to be fried up quickly - about two minutes each side - at high heat. the corn cakes had a wonderful crispy texture and the salsa smoky and delicious.
Loved these little cakes. Be sure to top with both the sour cream and the salsa. Will make often.
Wow, I loved these. I followed the recipe exactly as written, no problems. My batter held together fine, the cakes were tender and light. I have a lot of experience with this sort of cooking, maybe it's a confidence thing.