So like most humans I’m into food.

And since I’m getting used to this blogging thing, and see that some other bloggers like to share food they eat, or more particularly–food they make, I thought I’d try a “food post.” I mean, I cook, sometimes. So here goes…

For dinner last night I made… Jalapeno Corn Cakes with Avocado Salsa

Look! I even staged my ingredients for you...

What you’ll need:
For the Corn Cakes:

• 1 cup all-purpose flour *(I used wheat flour)
• 1 cup yellow corn meal
• 2 Tbs. sugar *(I used a mixture of stevia & a little raw sugar)
• 1 Tb. baking powder
• 1 tsp. salt
Pepper to taste
• 2 cups corn, fresh or frozen, roughly chopped
• 1 jalapeño, diced
• 2 eggs
• 1 cup milk *(I used Almond milk, just cuz I find the cow kind to be gross)
• 3 Tb. melted butter *(I used about 3 teaspoons of olive oil)

For the Avocado Salsa:

• 3 large ripe avocados, chopped
• 1 small red pepper, diced
• 1/4 cup chopped green onions
• 3 tomatoes, diced
• 2 clove garlic, mined
• 3 Tbs. cilantro
• 1 jalapeño, diced
• ½ lime, juiced
• 3 Tb. olive oil
• Salt and Pepper to taste

*Healthy substitute

What you do:
For the cakes: Combine your dry ingredients. Stir. Before adding the corn and milk, I threw them in my magic bullet and blended just long enough to chop the corn up a little. Pour into dry stuff. Add the rest of the corn cake ingredients. Stir until you get a consistency a little thicker than pancake batter. Plop a large spoonful onto a greased pan over medium heat, proceed as if you were making pancakes. Let each side of each cake cook for around 1-2 minutes, flip. Cook until the cakes just start to lightly brown.

For the salsa: chop and combine. Put the salsa on the corn cake and enjoy! Easy-peasy!

The finished product

While preparing, my mom dropped by, then a friend, and then my roommate. I fed it to them. No one fell ill and they all approved.