Sweet Milk Corn Cakes With Tennessee White Bean Salsa

great dish from Martha white. I didn't have corn meal mix, so I did a search and found a recipe for making one cup of cornbread mix from regular corn meal. Worked great!

• Ready In: 13 mins
• Serves: 6

Ingredients

• Salsa

• 1  tablespoon  crisco  vegetable oil
• 1⁄2 cup  chopped onion
• 1  garlic clove, minced
• 1 (15 1/2ounce) can great northern beans, drained or 1 (15 1/2ounce) can  other white beans
• 1  medium tomatoes, seeded and chopped
• 1  small jalapeno chile, minced
• 1⁄2 avocado, finely chopped
• 1⁄2 cup  chopped bell pepper
• 2  tablespoons  chopped fresh cilantro, if desired
• 1  tablespoon lemon juice
•  salt and pepper, to taste

• sweet milk corn cakes

• 1  large egg
• 1  cup  Martha White self-rising corm meal mix (white)
• 1⁄2 teaspoon sugar
• 3⁄4 cup milk
• 1  tablespoon  crisco  vegetable oil

Directions

1. Prepare and cook sweet milk corn cakes as directed in recipe.
2. Heat oil in medium saucepan over medium heat until hot. Add onion and garlic: cook about 5 minutes or until tender stirring frequently. Stir in beans; cook until bubbly. Mash mixture with potato masher or fork until thick and lumpy. spoon into serving bowl,. Set aside.
3. Combine tomato, chile, avacado, bell pepper, cilantro,and lemon juice in small bowl; mix well. Add salt and pepper to taste. Spoon tomato mixture over bean mixture. Serve with Sweet milk corn Cakes.
4. Sweet milk corncakes:
5. Beat egg in large bowl. Add corn meal mix, sugar and milk: mix well. If batter is too thick, add additional milk.
6. Heat griddle or large skillet to medium heat(350 degrees) Grease lightly with oil.
7. Pour 1/4 cup batter for each corn cake onto hot griddle. Cook until edges look cooked and bubbles begin to break on surface.
8. Turn and cook until golden brown.