Little Corn Cakes

• 23 cup flour
• 4 tablespoons cornstarch
• 2 teaspoons baking powder
• 2 eggs
• 23 cup ice water
• 4 ears corn, cooked and kernels removed
• 4 ounces chopped chili peppers
• 2 tablespoons canola oil, for cooking pancakes
• 12 cup mild red pepper jelly

1. Mix dry ingredients.
2. Combine egg and water, and add to flour mixture.
3. Fold in corn and chiles.
4. Drop by heaping teaspoonful into fat.
5. Flip over when golden.
6. May be drained on absorbent paper covered tightly and refrigerated, to be reheated later.
7. Serve with a small dollop of jelly on top.

flour, cornstarch, baking powder, eggs, water, corn, chili peppers, canola oil, red pepper

Taken from www.food.com/recipe/little-corn-cakes-176375 (may not work)