ELLEN’S CORN CAKES WITH CUMIN KETCHUP

Ellen's Corn Cakes with Cumin Ketchup

Ingredients

• 1 cup cornmeal

• 1/2 cup all-purpose flour

• 3/4 teaspoon baking soda

• salt and pepper to taste

• 1 cup corn fresh kernels, heaping

• 1 bell pepper diced small

• 1 jalapeno small, seeded, minced

• 1/4-1/2 cup onion sweet, diced

• 1 cup buttermilk

• 1 egg

• 2 tablespoons Butter melted

Instructions

1. In a large bowl, mix cornmeal, flour, baking soda, salt and pepper.
   

2. Add in vegetables and stir to blend.
   

3. In a separate bowl, whisk together the buttermilk, egg and melted butter; pour into the cornmeal mixture. Mix well by hand.
   

4. Heat a cast iron pan to medium high, grease with butter or olive oil and drop ¼ cup batter into pan, then flatten to a disk. Cook 2-3 minutes per side, until golden and cooked through (dry bubbles will appear on edges, like pancakes, about the time they should be flipped).
   

5. To make the cumin ketchup: chop fine ½ - 1 sweet onion (depending on size), cook gently in a little olive oil in a small saucepan for a few minutes.
   

6. Then add 1 quart canned tomatoes, a pinch of sugar, and ground cumin to taste, (1-2 teaspoons).
   

7. With an immersion blender, purée the mixture and then let it simmer until reduced to your preferred ketchup-like consistency. Store in a clean jar in the fridge.