Corn And Cheese Griddle Cakes (Arepas)

• 3/4 cup yellow cornmeal
• 1/4 teaspoon salt
• 1/2 cup fat free mozzarella cheese, shredded
• 4 teaspoons butter, melted
• 1/2 cup low-fat milk
• 2/3 cup fresh corn kernels, fresh or frozen and thawed
• pico de gallo (optional)

1. Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
2. Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
3. Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.

yellow cornmeal, salt, mozzarella cheese, butter, lowfat milk, fresh corn kernels, pico de gallo

Taken from www.food.com/recipe/corn-and-cheese-griddle-cakes-arepas-370438 (may not work)