Shout Out

on 05 March 2014

Did you think I had forgotten you?  How could I ever do that?  It's just that my life has sort of run away with me.  So while I try to (in vain) to catch up with it, I thought I'd give you something fun and delicious to try.

For all of my gluten-free sisters.


Mexican Cornbread, this time PANCAKES!

We cordially love pancakes in all their varieties in our household, and last Sunday after a long day, I was tired and whipped these up.  Just mix up the ingredients in the order that they appear, then fry them on a medium-high heat pan, lightly greased (I use Pam).

2 eggs
1/4 cup oil
1/2 cup sour cream
1 can of green chiles
1 can of creamed corn
1 cup of corn meal (I use white, but you can use whatever)
1/2 tsp salt
2 tsp baking powder

Fry up the pancakes and keep them warm in the oven while you warm up some beans (which is how I eat them), grate some cheese, pull out the salsa and sour cream and lettuce (you could also add guacamole, tomatoes, onions, fried eggs, whatever really).   Assemble and top them as you desire.   Serve them forth.

(In the spirit of honesty, I will tell you that neither child partook of these delicious little pillows, but willingly ate beans and eggs.  Go figure.)

(Leftovers are fine in an airtight container on the counter, but after 1 day or so, they start to be a little less joyful.)

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