spicy corn cakes with black beans

spicy corn cakes with black beans. (30 minutes from start to finish, serves 4)

-black beans: 1 15 oz. can, drained
-fresh oregano: 1 tsp, chopped
-chili powder: 2 tsp
-stone ground cornmeal: 2/3 C
-flour: 2 T
-baking soda: 1/4 t
-salt and pepper
-unsalted butter: 3 T, melted
-buttermilk: 1 C
-egg: 1
-frozen corn kernels: 1/2 C, thawed
-canola oil: 2t
For serving: fresh salsa, sour cream, shredded cheese

Step 1: Prepare the beans
In a saucepan over medium heat, stir together the beans, oregano and 1 tsp of the chili powder. Cook, stirring occasionally until the beans are heated through. Remove from heat, cover, and set aside.

Step 2: Make the batter
In a bowl, whisk together the cornmeal, flour, baking soda, the remaining 1 tsp chili powder, 1/2 tsp salt, 1/8 tsp pepper. In another bowl, whisk together the butter, buttermilk, and egg until well combined. Mix the liquid ingredients quickly into the dry ingredients until just blended, leaving small lumps. Fold in corn.

Step 3: Make the pancakes
Heat a large skillet over medium-high heat. Brush it with 1 tsp oil. Working in batches, add the batter 1/4 C at a time. Cook the pancakes until they are browned and puffy, about four minutes, turning once. Transfer to a plate and cover loosely with aluminum foil. Stir the batter and wipe the pan with oil between batches.

To serve, place a few pancakes on a plate, top with beans, fresh salsa, and sour cream. Add a bit of shredded cheese if desired. Very yummy!!!