These may disappear before you can get them to the table. Makes a great little appetizer, a side for any vegetable or to top a salad. I like to serve them with black beans, guacamole and a hot salsa.  

• ½ cup cornmeal
•     ½ cup all-purpose flour
•     ½ teaspoon salt
•     1 teaspoon baking powder
•     ½ cup silken tofu
•     ½ cup water
•   1 tablespoon chili sauce or chipotle sauce   
•     2 cups corn, fresh or frozen
•     2 tablespoons parsley or cilantro, finely chopped
•     ½ red bell pepper, finely diced 
•     ¼ cup onion, finely diced
•     1 jalapeño pepper, finely diced
•     1 tablespoon canola oil, for cooking
•     Salsa (optional)

Preheat oven to 250°F (120°C).  Place cornmeal, flour, salt and baking powder in food processor and pulse until well mixed. Add tofu, water and chili sauce and pulse until just mixed. Then add corn and parsley or cilantro and pulse a couple of times until the corn kernels are partly chopped. It is okay to have some kernels left whole. You do not want a smooth creamy batter but one with texture.  In a bowl, combine batter with peppers and onions. Heat a non-stick griddle or non-stick skillet to medium heat and add a little oil. When hot, spoon a large tablespoon of batter onto pan. Cook each side 3-4 minutes until golden and crisp. Remove from skillet and place on paper towels to remove all excess oil. Lightly salt and place in warm oven until you are ready to serve. Serve with your favorite salsa.