| | Directions | | In a small skillet, sauté onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimentos and onion mixture. Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa. Makes 3 servings. |
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| Ingredients | | - |  | 1/4 cup chopped onion |
| - | | 1/4 cup chopped green pepper |
| - | | 1 teaspoon canola oil |
| - | | 1/4 cup all purpose flour |
| - | | 2 tablespoons yellow cornmeal |
| - | | 1/2 teaspoon sugar |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon dried oregano |
| - | | 1/8 teaspoon baking powder |
| - | | 1/8 teaspoon ground cumin |
| - | | 1 egg, beaten |
| - | | 1/4 cup milk |
| - | | 1 cup frozen corn, thawed |
| - | | 1 tablespoon diced pimentos |
| - | | 1/2 cup Salsa |
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