Ingredients
1/4 cup chopped onion1/4 cup chopped green pepper1 teaspoon canola oil1/4 cup all-purpose flour2 tablespoons yellow cornmeal1/2 teaspoon sugar1/4 teaspoon salt1/4 teaspoon dried oregano1/8 teaspoon baking powder1/8 teaspoon ground cumin1 eggs, lightly beaten1/4 cup 2% milk1 cup frozen corn, thawed1 tablespoon diced pimientos1/2 cup salsa
Preparation
In a small skillet, saute 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, pimientos 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.
