Corn and Chicken Griddle Cakes

Corn is one of my favorite vegetables, so I’ve been trying to hold onto the last bit of its season. Because of that I’ve been making a lot of corn and tomato salad, which I love, but I've been getting a little tired of it, so I thought to make something completely different using both ingredients along with a few other provisions thrown in for flavor. These cakes could be served at anytime of day, but they might go best topped with poached eggs for Sunday brunch with a few mimosas!

Corn and Chicken Griddle Cakes

¼ cup corn meal

1/3 cup flour

1 tsp baking powder

1/3 cup milk or water

1 egg

1 tbsp honey

Kernels from 1 ear of corn

1/3 cup shredded chicken

1 jalapeño, seeded and diced

¼ tsp salt

Cooking spray

3 wedges of Laughing Cow Cheese (or any other spreadable cheese)

½ cup fresh spinach leaves

1 large tomato, cut into 6 slices

Salt and Pepper
Whisk first 10 ingredients (ending at salt) together in a mixing bowl. On medium heat in a large skillet (preferably not non-stick), spray the cooking spray and drop 2 tbsp of batter into pan to make 6 cakes; cook 2 minutes or until tops are covered in bubbles and edges are golden; flip over and cook another 2 minutes or until golden. Repeat with remaining batter.