In a medium-size bowl, pour boiling water over the cornmeal, stir, and let cool 10 minutes. Add milk, canola oil, eggs, cumin, chili powder, and baking powder; beat until smooth. Stir in the corn, chiles and olives.
Preheat griddle and grease well. Pour desired amount of batter for each cake onto the griddle; cook until the tops bubble and appear dry, then turn and cook until the other side browns. Serve with condiments: diced canned chiles, chopped tomatoes, onions, and olives; grated cheddar cheese; sour cream; and salsa.(really good and really easy with a can of chili, heated, to top with other desired toppings)
Makes 6-4inch pancakes, can easily be doubled.
Source: I found the recipe in a Sunset Magazine cookbook over 20 years ago. it became a staple in our house and is my daughter's favorite request when she comes home (she is now 22) I think i modified it, but now after all these years, I couldn't tell you what I added. but I have often made this for my husband and myself using just a cornbread mix (usually can be found on sale 3 for $1) I add whatever ingredients I have on hand - it can be really meaty or totally vegetarian. We eat a lot of Mexican inspired foods, so I always have the basics on hand.
By Carol from Corvallis, MT
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