Cowboy Corn Cakes for Breakfast - Serves 6

From: Tasting Colorado by Michele Morris taken from Romantic Riversong Inn, Estes Park, CO

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment
Griddle or skillet

Ingredients

• 4 eggs
• 1 c milk
• 2 tbsp. butter, melted
• 1 c flour
• 1/4 c cornmeal
• 1 tbsp. baking powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 12 oz (1 small bag) frozen sweet corn kernels
• 1 c green chiles, chopped
• Maple Syrup

Directions

1. Beat the eggs and milk until blended; stir in butter.
2. Combine the flour, cornmeal, baking powder, salt, and cayenne and slowly stir into the wet ingredients.  Fold in corn and green chiles.
3. Using a ladle or ice cream scoop (or other large spoon), spoon the batter onto a greased griddle or skillet over medium heat.
4. Cook on the first side until bubbles appear on top, then flip and finish cooking on the second side.
5. Serve with maple syrup.