Corn Cakes

This recipe dates back to 1899—it’s been passed down through the generations of my husband’s family, who were a ranching family in the early Texas days. It’s representative of the way our ancestors prepared meals—with simple, wholesome, homegrown ingredients. But I’ve added a few things, like green chiles and cheddar cheese, to make this recipe a bit more interesting. Serve with Crema Chipotle for a quick weekend lunch.