Step 1

Sauté onion and pepper in 1 teaspoon oil until tender. Set aside.

Step 2

In a large bowl combine flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk. Do not overmix. Fold in corn, salsa, onion, and pepper.

Step 3

Heat remaining oil in skillet over medium-low heat. Drop batter in 1/4 cup at a time and cook for about 3 minutes on each side. Corn cakes should be golden brown on the edges. Serve with sour cream, cheese, and/or or salsa.