Southern Style Corn Cakes with Instant Masa

1.In a large mixing bowl, combine instant masa, cornmeal, buttermilk, eggs, sugar, melted butter, baking powder, baking soda, salt, and black pepper. Mix well until a smooth batter forms.

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

3.Heat oil in a skillet over medium heat.

4.Scoop 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.

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

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

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