Easy Corncakes

These easy, cheesy corncakes are so delicious for any quick weeknight meal or side.

Ingredients:

• 2 eggs
• 1 cup milk
• 1 1/2 cups flour
• 3/4 cup cornmeal
• 3 cups corn (if using canned corn, use 2 cans, drained)
• 1 whole large tomato, or 2 plum tomatoes, cored, and seeded, chopped
• 1/4 cup chopped parsley, or cilantro, whichever you prefer or have on hand, or you can substitute with dried parsley flakes
• 1/2 large onion, diced
• 1 Tbsp olive oil
• 1 1/2 teaspoons baking soda
• 3/4 cup of sharp cheddar cheese (or any cheese you prefer)
• 2 teaspoons salt, pepper to taste
• Oil or butter or Cooking spray for the pan
• Garnish suggestions below

Instructions:

1. Mix all the ingredients together in a bowl.
2. Heat skillet on medium high heat. Add oil, or butter to the pan.
3. Use a 1/4 cup measuring cup to spoon out corncake batter. Spread pancakes thin.
4. Flip when bubbling on top and golden brown on bottom.
5. Sprinkle with sea salt while hot.

These are so good with any, or all of these delicious toppings:

• Sour cream
• Salsa, (I love peach salsa)
• Shredded cheddar cheese, or Feta, or Cotija cheese
• Avocado
• Guacamole
• Queso
• Fresh diced tomato
• Scallions
• Jalapeños
• Fresh Cilantro
• Or Spread with Butter
• Black or refried beans on the side

Enjoy!

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