Instructions: Bring the chicken broth and corn oil to a boil in a medium saucepan. Reduce the heat to medium and gradually add the cornmeal, whisking all the while. Still whisking, cook the cornmeal for 2 minutes. The cornmeal will absorb the liquid and thicken like polenta. Remove the pan from the heat and let cool for about 5 minutes. Whisk the baking powder, jalapeno, cilantro, eggs, Tabasco, salt and pepper into the cornmeal until well blended. Fold in the corn kernels with a rubber spatula.

If necessary, lightly butter, oil, or spray your griddle or skillet. Preheat over medium heat or if using an electric griddle set to 350 degrees. If you want to hold the pancakes until serving time preheat your oven to 200 degrees.

Spoon 1/4 cup of batter onto griddle for each pancake, allowing space for spreading, and use a spatula or the back of your spoon to lightly press the batter into rounds. When the undersides of the pancake are golden and the tops are speckled with bubbles that pop and stay open, flip over with a wide spatula and cook on the other side until light brown.

Serve immediately or place in oven while you make the rest of the batch. Serve with the Red Pepper Salsa.

This recipe yields twenty 2 1/2-inch pancakes.

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