Spicy Corn Cakes
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
3 large eggs, beaten (or use egg powder)
2 Tbsp milk (or use milk powder)
1 can kernel corn, drained
1 Tbsp butter or margarine, melted
1/2 cup finely chopped onion
1/2 cup finely chopped red pepper
1 jalapeno pepper, seeds removed and chopped fine
Before your trip: In a Ziplock bag, mix flour, baking powder,
salt, pepper and cumin.
At camp: In a large bowl, mix eggs and milk (if using dried, add
water), corn, butter, onion, red pepper and jalapeno. Stir in
Heat a non-stick frypan over a medium flame. Spoon 1/4 cup
batter into pan and flatten into a 4-inch circle. Cook 3 to 5
minutes on each side until golden. Repeat to make 12 corn cakes.
Serve with salsa and guacamole.
Makes 12 corn cakes.