Southern Style Corn Cakes with Instant Masa

1In a large mixing bowl, combine instant masa (2 cups), cornmeal (1 cup), buttermilk (1 cup), sugar (½ cup), eggs (2), melted butter, baking powder (1 teaspoon), baking soda (½ teaspoon), and salt (½ teaspoon). Mix well until all ingredients are fully incorporated.

2Fold in shredded cheddar cheese (½ cup), chopped green onions (¼ cup), and chopped red bell pepper (¼ cup) into the batter.

3Heat oil in a skillet over medium heat.

4Scoop a spoonful of the batter and carefully drop it into the hot oil. Flatten slightly with the back of the spoon to form a round shape.

5Fry the corn cakes for 2-3 minutes on each side or until golden brown and crispy. Make sure to cook in batches to avoid overcrowding the skillet.

6Remove the corn cakes from the oil and place them on a paper towel-lined plate to drain excess oil.

7Serve the Southern Style Corn Cakes warm with your favorite toppings or enjoy them as they are!