Jalapeno Corn Cakes with Red Pepper Salsa
| Yield: | 1 Servings |
| Categories: |
| 1 1/2 | c | Chicken broth |
| 3 | tb | Corn oil |
| 1 | c | Yellow corn meal, preferably stone ground |
| 2 | ts | Baking powder |
| 2 | tb | Finely minced jalapeno pepper |
| 2 | tb | Finely minced fresh cilantro |
| 3 | lg | Eggs, beaten |
| 4 | dr | Tabasco sauce, or more to taste |
| 1 | ts | Salt, or more to taste |
| 3/4 | ts | Freshly ground black pepper |
| 1 | c | Corn kernels (cut from 1 to 2 ears of corn or thawed frozen) |
| Red pepper salsa, recipe follows |
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