Salsa Corn Cakes

1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 (3-ounce package) cream cheese, softened
6 eggs
1 cup milk
1/4 cup butter or margarine, melted
1 (15-ounce) can whole kernel corn, drained
1/2 cup salsa. drained
1/4 cup minced green onions
additional sour cream and salsa

Combine flour, cornmeal, baking powder, and salt; set aside.  In a mixing bowl, beat cream cheese and eggs.  Add milk and butter.  Add the dry ingredients just until moistened.  Fold in the corn, salsa, and onions.  Pour the batter by 1/4 cupfuls onto a greased hot griddle.  Turn when bubbles form on top.  Cook until the second side is golden brown.  Serve with sour cream and salsa.  Yield: 6-8 servings.

This recipe is easy to make and tastes delicious, especially on hot summer evenings.  Try serving it with freshly made salsa!