Corn Cakes with Avocado Cilantro Salsa Recipe

Ingredients

• 1/2 cup (125 mL) of coarse stone-ground cornmeal
• 1/2 cup (125 mL) of whole wheat flour
• 1/2 teaspoon (2 mL) of baking powder
• 1/2 teaspoon (2 mL) of salt
• 1/4 teaspoon (1 mL) of freshly ground pepper
• 2 eggs
• 1/2 cup (125 mL) of milk
• 1/4 cup (60 mL) of melted butter
• Thr kernels from 2 ears of corn (about 2 cups/500 mL)
• A splash or two of cooking oil
• FOR THE SALSA
• 1 ripe avocado, halved and pitted
• 1/4 cup (60 mL) of your favourite salsa
• 1 brunch of tender cilantro sprigs, chopped