Busters Recipes

Corn Cakes with Black Bean Salsa

1/2 cup cornmeal
3/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup Parmesan cheese
1 tsp. sugar
1/2 tsp. baking soda
1 cup buttermilk
2 Tbsp. butter, melted
1 egg
1 - 8 oz. can whole kernel corn, drained

Place first 6 ingredients in a large bowl and mix. Whisk together
buttermilk, butter, egg and corn. Add to dry ingredients and mix
thoroughly. Heat a non-stick skillet to medium-high heat. Ladle
mixture onto skillet creating 3 inch cakes. Cook until golden
brown; about 3 minutes per side. Serve with black bean salsa,
recipe to follow.

Black Bean Salsa

2 - 15 oz. cans black beans, drained
2 Roma tomatoes, diced
Juice of 1 lime
2 serrano chilies, diced
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1/2 tsp. sugar
2 Tbsp. cilantro, minced

Combine all ingredients in a bowl and mix well. Make at
least a few hours ahead to allow flavors to blend.

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