Yummy Corn Cakes

• 1 cup ground cornmeal
• 12 cup all-purpose flour
• 1 teaspoon salt
• 34 teaspoon baking soda
• 12 teaspoon pepper
• 2 teaspoons sugar
• 2 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 1 cup buttermilk
• 1 cup thawed corn, chopped coarse
• 14 cup finely chopped onion
• 1 fresh jalapeno pepper
• 1 cup monterey jack cheese, coarsely grated

1. In a bowl whisk together cornmeal, flour, salt, baking soda, pepper and sugar.
2. In another bowl whisk together 2 tbs of butter, the eg and the buttermilk, stir in the corn the onion, jalapeno and cheese.
3. Stir in cornmeal mix til batter is just moistened.
4. Heat griddle or skillet to high heat, brush with melted butter.
5. Drop batter by 1/4 cup measure onto griddle.
6. Spread slightly til it makes 3 1/2 inch to 4 inch cakes.
7. Cook for 2 to 3 minutes on each side until golden, put on heatproof platter, keep warm until all are done.

ground cornmeal, flour, salt, baking soda, pepper, sugar, unsalted butter, egg, buttermilk, corn, onion, jalapeno pepper, cheese

Taken from www.food.com/recipe/yummy-corn-cakes-516278 (may not work)