Instructions: In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.

Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately-high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4- to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes.

Keep cakes covered in a warm oven on the lowest setting until ready to serve (up to 15 minutes).

This recipe yields 4 servings.

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