- 1 c. yellow cornmeal
- 1 c. flour
- 1 tsp. salt
- 4 tsp. baking powder
- 1 c. hot almond or soy milk
- 2 Tbsp. agave nectar
- 2 c. frozen sweet corn
- 1 4oz. can chopped green chilies
- Mix dry ingredients together. Mix wet ingredients and stir in along with the corn.
- Heat the griddle and spray with cooking oil. Pour batter by 1/4 cup onto hot griddle. Cook on both sides until golden.
- Serve with maple syrup; or salsa, guacamole and sliced olives.