Seasonal Recipe: Corn Pancakes with Warm Salsa

Sauce:

1 tablespoon cooking oil

1/4 cup chopped onion

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

28 oz can diced tomatoes

1/4 teaspoon salt

1/4 cup chopped fresh cilantro

Pancakes:

1/2 cup all-purpose flour (about 2 1/4 ounces)

1 cup yellow cornmeal or corn flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup frozen whole-kernel corn, thawed

1/4 cup sliced green onions

2 teaspoons minced seeded jalapeño pepper

1 cup 1% low-fat milk

2 tablespoons oil, divided

2 large eggs

To prepare sauce: Heat 1 tablespoon oil in a medium saucepan over low heat. Add chopped onion; cover and cook 5 minutes or until golden brown, stirring occasionally. Stir in chili powder and cumin; cook 20 seconds, stirring constantly. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 minutes or until slightly thickened. Stir in 1/4 teaspoon salt and cilantro.

To prepare pancakes: Combine flour, cornmeal, baking powder, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Fold in corn, green onions, and jalapeño.

Combine milk, 1 tablespoon oil, and eggs in a small bowl; stir well with a whisk. Add to cornmeal mixture, stirring just until combined. Let batter stand for 10 minutes.

Heat remaining 1 tablespoon oil in a nonstick griddle or large nonstick skillet over medium heat. Spoon about 1/3 cup batter per pancake onto hot pan. Cook 4 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes; cook 2 minutes or until bottoms are lightly browned. Serve immediately with sauce.

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This recipe came from a bag of Bob's Red Mill Corn Flour that I found on clearance for 49 cents (!!!) and was looking for ways to use it. Upon further research, it can be substituted for either corn meal or flour in most recipes.