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corn cakes

April 11, 2013

1½ cups cornmeal
½ cup flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup grated cotija or queso fresco cheese (omit for vegan corn cakes)
2 cups fresh kernels cut off the ear, or frozen corn
¾ to 1 cup water
3 Tablespoons vegetable oil

make into patties and fry until done

serve with poached eggs, avocado, salsa, yogurt, sour cream, hot sauce, or whatever you can dream of

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from inquiring chef

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