|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Canola oil||1 Tablespoon|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Eggs||2 Large, beaten|
|Corn kernels||1 Cup (16 tbs), thawed, drained|
|Monterey jack cheese||1⁄4 Cup (4 tbs), grated|
|Red bell pepper||1⁄4 Cup (4 tbs), finley diced|
|Green onions||2 Small, thinly sliced|
|Cilantro||2 Tablespoon, chopped|
|Hot chili pepper||1 Small, minced|
In medium bowl, combine cornmeal, flour, baking soda, salt, and cayenne pepper.
Stir in canola oil, buttermilk, and eggs just until combined.
Fold in corn, cheese, bell pepper, green onions, cilantro, and chili pepper.
Preheat griddle at appropriate setting for 5 minutes, then adjust to cook setting.
Drop batter onto griddle by 1/4 cupfuls to make pancakes; cook 3 to 4 minutes, or until golden, turning after half the cooking time.
Repeat with remaining batter.
To make appetizer-size corncakes, drop batter onto griddle by spoonfuls and adjust cooking times to 2 to 3 minutes.