Savory Chili Corn Cakes
Heat griddle to 375°F (medium heat) and lightly grease.
In large bowl, combine milk, melted butter and eggs. Add cornbread mix, corn, chilis, onions and chili powder. Stir until well-blended.
Scoop (#20) about ¼ cup batter per corn cake onto prepared griddle. Cook 2 ½ minutes. Flip and cook 2 ½ minutes more. Serve warm.
Makes 18-20 4-inch corn cakes.
Tip: If you like them spicy, substitute ¼ cup diced jalapeños for the green chilis.