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Spicy Corn Cakes

Source of Recipe


Ann Ellis, "Recipes for Roaming"






List of Ingredients



• 1 cup all-purpose flour
  
• 1-1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• 1/2 tsp ground cumin
  
• 3 large eggs, beaten (or use egg powder)
  
• 2 Tbsp milk (or use milk powder)
  
• 1 can kernel corn, drained
  
• 1 Tbsp butter or margarine, melted
  
• 1/2 cup finely chopped onion
  
• 1/2 cup finely chopped red pepper
  
• 1 jalapeno pepper, seeds removed and chopped fine
  






Instructions



1. Before your trip: In a Ziplock bag, mix flour, baking powder, salt, pepper and cumin.
   
   
2. At camp: In a large bowl, mix eggs and milk (if using dried, add water), corn, butter, onion, red pepper and jalapeno. Stir in flour mixture.
   
   
3. Heat a non-stick frypan over a medium flame. Spoon 1/4 cup batter into pan and flatten into a 4-inch circle. Cook 3 to 5 minutes on each side until golden. Repeat to make 12 corn cakes.
   
   Serve with salsa and guacamole.
   
   Makes 12 corn cakes.