JalapeñO Corn Cakes With Avocado Salsa

• 1 cup all purpose flour
• 1 cup yellow corn meal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• pepper to taste
• 2 cups corn fresh or frozen, roughly chopped
• 1 jalapeno diced
• 2 eggs
• 1 cup milk
• 3 tablespoons melted butter
• 3 avocados large ripe, chopped
• 1 red pepper small, diced
• 1/4 cup green onions chopped
• 3 tomatoes diced
• 2 cloves garlic mined
• 3 tablespoons cilantro
• 1 jalapeno diced
• 1/2 lime juiced
• 3 tablespoons olive oil
• salt
• pepper

1. Combine all dry ingredients for the corn cakes, in a large bowl.
2. Whisk well, then add everything else-butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.
3. Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.
4. While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
5. Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side!

flour, yellow corn meal, sugar, baking powder, salt, pepper, corn, eggs, milk, butter, avocados, red pepper, green onions, tomatoes, garlic, cilantro, lime juiced, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Jalapeno-Corn-Cakes-With-Avocado-Salsa-1659707 (may not work)