Southern Style Corn Cakes with Instant Masa

1In a large mixing bowl, combine instant masa (2 cups), cornmeal (1 cup), buttermilk (1 cup), eggs (2), sugar (¼ cup), melted butter, baking powder (½ teaspoon), baking soda (½ teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon). Mix well until a smooth batter forms.

2Stir in chopped green onions (¼ cup), red bell pepper, jalapeno pepper, and shredded cheddar cheese (¼ cup) until evenly distributed in the batter.

3Heat oil in a skillet over medium heat.

4Scoop about 1/4 cup of the batter and drop it into the hot oil, flattening slightly to form a pancake shape. Cook until golden brown on both sides, about 3-4 minutes per side.

5Remove the corn cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

6Repeat the process with the remaining batter, adding more oil to the skillet as needed.

7Serve the Southern Style Corn Cakes warm with your favorite toppings or as a side dish to complement your meal.