Corn Cakes with Black Bean Salsa
Savory pancakes with mild salsa. Easy, delicious, and great for a full meal, whether breakfast, lunch or dinner. Feel free to cook your own dry black beans for even more savings.
Black Bean Salsa
- 1 cup cooked black beans
- 2 green onions, sliced
- 1 can mandarin orange segments, drained
- 2 tsp sugar
- 1 tsp lime juice
- ¼ tsp salt
- 1/8 tsp hot pepper sauce
Corn Cakes
- ¾ cup milk
- 2 eggs
- 2/3 cup flour
- ½ cup yellow cornmeal
- 2 Tbsp sugar
- 1 tsp baking powder
- ¾ tsp salt
- 1/8 tsp cayenne
- 2 cups frozen corn, thawed
Instructions:
In medium bowl, combine all salsa ingredients. Set aside. In another medium bowl, combine milk and eggs; beat well. Add remaining ingredients and stir until moistened. Heat griddle to 350° or large skillet to medium-high heat. Pour about ¼ cup batter onto griddle, spreading batter to a 4” circle. Cook 2-3 minutes, turn over and continue to cook 2-3 minutes more or until golden brown. Serve with salsa. Makes 4 servings