Corn cakes

These corn cakes are just as good for dinner as they are for breakfast. For dinner, serve as is or with black beans. For breakfast, serve with eggs. These are really delicious and they also freeze well just in case you can't eat all of them. I served mine with easy blended salsa.


Ingredients:

1 box jiffy cornbread mix
1 egg
1/3 cup buttermilk
2 tablespoons shortening
1 cup corn
1 green onion, chopped
1 small handful cilantro, chopped
1 teaspoon jalapeno (adjust to your taste)
1/4 teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon butter

Directions:

Mix all ingredients except butter and vegetable oil in a bowl until just combined. Let rest for 5 or so minutes. Heat a cast iron skillet over low-ish heat and melt butter and vegetable oil together in pan. Take approximately 1/3 cup of batter and pour into hot pan (I cooked about 3 at a time). Cook until edges look cooked and are starting to brown, about 2-3 minutes. Flip and cook another 2-3 minutes on the other side. Repeat with the rest of the batter, adding more oil and butter if necessary. Serve with sour cream, salsa, and/or black beans.