Jalapeno Corn Cakes

1 1/4 cup all-purpose flour
1 tablespoon white sugar
1 tablespoon Epicure Selections Baking Powder
1/2 teaspoon salt
1 Tablespoon Epicure Selections Cheese and Jalapeno Dip Mix
1 egg, beaten
1 1/2 cup milk
1/4 cup butter, melted (or vegetable oil)
1/2 cup cornmeal
1 cup fresh or frozen corn kernels

Whisk flour,sugar, baking powder, salt and dip mix together in a medium bowl.
Whisk egg, milk and butter together in another bowl. Stir in cornmeal.
Add wet ingredients to the bowl with the dry ingredients, mix just to combine. Add corn. Do not over mix, mixture should be lumpy.
Heat skillet over medium heat. Lightly coat pan with vegetable oil.
Spoon a heaping tablespoon of batter into pan, to form flat cakes. Cook 1 1/2 minutes to 2 1/2 minutes on each side until firm and slightly crisp.

Makes approximately 36 silver dollar sized cakes.
Serve topped with prepared Epicure Selections Salsa or Guacamole