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Mexi-Cali Corncakes
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4 cups cornmeal
1/2 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onion
1 to 2 finely chopped jalapeño peppers
2 tablespoons granulated sugar
1 1/2 tablespoons salt
2 teaspoons black pepper
1 (16 ounce) can creamed corn
Boil a pan of water.
Mix cornmeal and vegetable oil well in a large bowl. Add just enough of the boiling water to form a dough that could be made into a ball. Add remaining ingredients except for the creamed corn. Mix to blend, then add creamed corn.
Coat the bottom of a cast iron skillet with vegetable oil. Heat over medium heat. Remove one cup of the cornbread mixture from the bowl, and add it to the skillet. Flatten out the cornbread, and cook as you would a pancake.
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