Mexi Corn Cakes and Barbecue Stacks

Prep time: 15 min
Serving size: 4 servings

Ingredients:

1 package Martha White® Cotton Country™ Cornbread Mix
2/3 cup milk
1 egg
1 (11 oz.) can vacuum packed whole kernel corn with red and green peppers, drained
1/4 teaspoon garlic salt
Crisco® Vegetable Oil, for greasing
1 pound shredded pork barbecue (purchased or homemade)
slaw (optional)

Preparation Directions:

1. Heat griddle or large skillet to medium heat (350º F.). Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately. Corn cakes will stick if griddle is too cool.

2. In medium bowl, combine cornbread mix, milk and egg; blend well. Stir in corn and garlic salt.

3. For each corn cake, pour 1/4 cup batter on hot griddle. Cook until deep golden brown on both sides, turning once.

4. Place one or two corn cakes on dinner plate; top with barbecue and slaw, if desired.

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