Bitsy's Kitchen
Corn Cakes
1 cup cornmeal
2 cups all-purpose flour
1 tsp. baking powder
1 egg
3 cups buttermilk
1/4 cup cilantro, chopped
2 Tbsp. red bell pepper, seeded, chopped
2 Tbsp. green bell pepper, seeded, chopped
2 Tbsp. green onions, chopped
salt and pepper, to taste
Combine cornmeal, flour and baking powder; mix well. Add egg to buttermilk; stir into dry mixture to create pancake batter consistency. Stir in cilantro and vegetables; season. Let stand for 30 minutes. Pan fry corn cake batter, frying three cakes per serving. Reserve warm.
Serves: 6