Southwestern Corn Cakes

From the recipe file to try soon.

• Ready In: 50 mins
• Serves: 4
• Yields: 3 pancakes

Ingredients

• 1⁄2 cup onion, chopped
• 1  tablespoon  oil
• 1  tablespoon margarine
• 1  garlic clove, minced
• 1⁄2 cup  mixed pepper, chopped (green and red)
• 17  ounces  cream-style corn
• 3  eggs
• 1  cup flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  cup cheddar cheese, shredded
• 2  tablespoons salsa
• 1  tablespoon sour cream
•  olive, chopped

Directions

1. In a skillet, saute the onions in oil and margarine until soft.
2. Add the garlic and peppers and cook for about 5 minutes.
3. In a large bowl beat together the corn, eggs, flour, baking powder, and salt.
4. Blend in the onion mixture and cheddar cheese.
5. Pour enough batter to make dollar size pancakes on a greased hot griddle.
6. Cook until bubbles rise to the surface and the edges are browned.
7. Turn and brown the other side.
8. To serve; overlap three pancakes in a circle.
9. Top with 2 tablespoons salsa, 1 tablespoon sour cream and olives.