Instructions: In a large bowl, sift together the cornmeal, masa harina, flour, sugar, salt, and baking powder. In a medium bowl, whisk together the buttermilk, eggs, green chilies, corn and juices, and oregano. Add the buttermilk mixture to the dry ingredients and partially combine. Add the melted butter and stir until just combined; do not overmix.

Warm a pancake griddle over medium heat. Butter the griddle. Working in batches, drop the batter by 1/4 cupfuls onto the heated griddle. Spread the batter into 5-inch rounds and cook about 3 minutes, or until puffed and golden brown. Turn the cakes and cook until lightly colored and cooked through, about 2 minutes.

Serve immediately topped with a dollop of sour cream and drizzled with salsa.

This recipe yields 16 (5-inch) corn cakes, about 8 servings.

Yield: 16 pancakes

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