Mexican corn pancakes

Description

Homemade baked goods for tea. In a bowl, mix cornmeal, flour, baking powder, and salt. Add cheese and corn kernels. Add 1/4 cup of water at a time, stirring until the mixture thickens. Melt 1/4 cup of butter in a cast-iron skillet over medium heat for 5 minutes. Cook pancakes from the prepared batter, frying until golden brown, 2 to 4 minutes per side. If the skillet becomes dry quickly, add more butter. Let the excess butter drain off and serve warm or cooled. Perfect with tea.

Instructions