Corn Cakes With Sweet Pepper Relish

Ingredients

2 ts olive oil
2 bell pepper
2 garlic clove
2 t lime juice
1 1/4 ts sugar
3/4 ts salt
2 ts cilantro
1 c flour
1/2 c cornmeal
3/4 ts baking powder
1/2 ts cumin
1/2 c milk
2 t milk
2 eggs
3/4 ts tabasco sauce
3 t green chilies
1 c corn kernels
1 ts butter

Instructions

In a large non-stick skillet set over medium-high heat, melt a couple slivers of the butter. When pan is very hot, spoon 2 tablespoons batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned. (The batter should make about 10 to 12 cakes.) Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch. Serve the corn cakes with a little of the relish on top. Note: Bottled salsa also can be served with the corn cakes in place of the relish.