RIO GRANDE FRITTER CAKES
- SEE BELOW
1 pkg Jiffy corn muffin mix, 1 egg, 2 tbsp vegitable oil, ¾ c milk, 1 Anaheim or poblano chile (seeded and very thinly sliced), 1 c. frozen corn kernels, 1 c. shredded Cheddar. Combine dry mix with egg, oil, milk and make batter. Then add pepper, corn and Cheddar. Heat thin layer of vegatable oil in pan and fry the cakes. Place then on a paper lined plate to dry oil and salt.