Jalapeño Corn Cakes
- Almond milk
- Extra-virgin olive oil
- Shredded cheddar cheese
- Mix 1 1/2 cups cornmeal with an equal part of boiling water and let stand for 5 to 10 minutes, until cornmeal has absorbed all the water. Slowly stir in almond milk until the batter is thick but spreadable. Add 1 tablespoon extra-virgin olive oil, chopped jalapeno and chives, and shredded cheddar cheese to taste. Ladle batter into an oiled skillet and cook until pancakes are golden on each side. Let cool, then store in a ziplock bag in the refrigerator. Enjoy the pancakes cold or warm (reheat them in the microwave for 1 minute), topped with avocado.
- Courtesy of Andie Mitchell, author of Eating In the Middle