Salsa Corn Cakes
1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 packages (3 ounces each) cream cheese, softened
1 cup milk
1/4 cup butter, melted
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup salsa, drained
1/4 cup minced green onions
Sour cream and additional salsa
Combine flour, cornmeal, baking powder and salt; set aside. In a mixing bowl, beat cream cheese and eggs; add milk and butter. Add the dry ingredients just until moistened. Fold in the corn, salsa and onions.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa. Yield: 6-8 servings.
These were listed as a side and/or brunch.