Corn Cakes with Chiles and Squash
pages 196-197 in the book

1 sauté squash and chiles in a little water over medium-high heat for about 2 minutes. Add seasoned salt to taste. Set aside.
2 in a mixing bowl, combine cornmeal, flour, baking powder, and salt. In a separate cup or small bowl, lightly beat egg and milk together. Add milk-egg mixture, 1/4 cup vegetable oil, and honey to dry ingredients and stir until batter is smooth, about 30 to 40 strokes.
3 add squash to mixture and cheese to batter.
4 brush the bottom of a nonstick skillet with a small amount of oil over medium heat and spoon portions of batter equaling 2 tablespoons per pancake into heated skillet. Cook each corn cake until both sides have browned. Serve immediately.

- 1 cup cubed sunblossom squash (1/2 -inch cubes)
- 1 tablespoon finely chopped fresh jalapeno or poblano chile
- Seasoned salt
- 2/3 cup cornmeal
- 2/3 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 small egg
2/3 cup milk or soy milk
- 1/4 cup unrefined vegetable oil
- 2 tablespoons honey
- 1/2 cup grated smoked Gouda cheese (or smoked Cheddar)