INGREDIENT: Organic Whole Grain Corn.

FRESH CORN CAKES

• 1 ½ cups Bob's Red Mill® Organic Corn Flour
• 1 Tbsp Sugar
• 2 tsp Baking Powder
• 1 tsp Chili Powder
• 1 tsp Salt
• ¼ tsp Baking Soda
• 1 cup Buttermilk
• 2 Eggs
• 6 Tbsp Butter, melted
• 2 cups fresh or defrosted Corn Kernels
• ¼ cup diced Onion
• 2 Tbsp minced Jalapeńo (optional)
• ¼ cup Oil

In a medium bowl, combine corn flour, sugar, baking powder, chili powder, salt and baking soda; set aside. In a large bowl, whisk together buttermilk, eggs and melted butter. Add dry ingredients and whisk until smooth. Mix in corn, onion and jalapeńo (if using). Heat oil in a large skillet over medium-high heat until shimmering. Working in batches, ladle approximately 1/3 cup batter per cake into the hot oil. Cook 3-5 minutes per side, until golden brown. Remove cakes to a paper towel-lined plate to soak up any excess oil, then serve hot or cold. Makes 10 cakes.

Serving suggestions: Serve cakes with crema, sour cream or plain yogurt. Pork, bacon and ham, as well as many seafoods are excellent accompaniments.

Store in a cool, dry place. Keeps best refrigerated or frozen after opening.

Certified Organic by QAI

• Resealable Package
• USDA ORGANIC
• STONE GROUND
• 100 % WHOLE GRAIN
• KOSHER PAREVE