1 sm. jalapeno pepper, about 1 tbsp. minced
1/2 c. cornmeal
1 tsp. baking powder
Salt and pepper (1/2 tsp. each)
2 eggs
1/4 c. milk
2 c. corn kernels
2 tbsp. oil

Mince the jalapeno pepper. Combine the cornmeal, baking powder, salt and pepper. Set aside. Beat the eggs and milk together. Stir in the minced jalapeno. Stir the egg mixture and corn kernels into the cornmeal.

Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. For each corn cake drop about 1/4 cup batter into the pan and spread to flatten. Cook the cakes until the edges are browned. Turn over and cook until golden brown. Repeat using remaining oil and batter.