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Meagan and I first tried this recipe when my brother and his fiance made this for us during a holiday trip to Hereford, TX. I wasn’t sure what to expect from this, but it turned out great.
When I hear anything to do with pancakes, I immediately think of breakfast every time. But this isn’t your ordinary breakfast pancake. It has a sweet taste from the mix of whole corn and corn meal with a light fluffy texture similar to a regular pancake and we are calling it a corn cake. What would any breakfast meal be without a good portion of pork or beef! Skirt steak goes great with this dish and makes this meal a nice alternative to a traditional fajita dinner. Just be sure not to over-cook it or it will get tough.
For the Steak
In a small bowl combine chili powder, 1 teaspoon salt, 1/2 teaspoon pepper and garlic powder. Sprinkle it generously over all sides of the skirt steak.
Pour 1 tablespoon of olive oil into a skillet over medium heat. Add the steak and cook 3 minutes on each side.
For the Corn Cakes
In a bowl add the flour, cornmeal, 1 teaspoon salt and baking powder. In a separate bowl combine the milk and egg. Slowly mix the wet and dry ingredients along with corn kernels.
Heat a griddle or skillet and pour about 1/2 cup of the batter into a circle. Cook 45 seconds on each side. Repeat until all of the batter is used.
Top with skirt steak and additional toppings.
Other fabulous recipes:
Asian Steak Bites – Barefeet in the Kitchen
Flank Steak Sliders– Tidy Mom
Mexican Street Corn Salad – The View From Great Island
Grilled Chicken Fajitas – Comfortably Domestic
Mexican Chocolate Avocado ice Cream – All Day I Dream About Food