Fiesta Corn Cakes

Preparation

1. Heat 1 tablespoon of the olive oil in nonstick 10-inch skillet over medium heat. Cook and stir corn, bell peppers, and onion for 5 minutes or until crisp-tender. Add garlic and cook 2 minutes more, stirring constantly. Remove from heat and set aside to cool.
2. In a medium bowl, mix together flour, cornmeal, salt, pepper, baking powder, baking soda and cayenne. Stir in 1/2 cup yoghurt, eggs, and 1 tablespoon of the olive oil with whisk. Fold cooled vegetable mixture into batter.
3. Brush griddle or frying pan with some of remaining 1 tablespoon of olive oil. Heat griddle over medium heat. Drop 1/4 cupfuls of batter onto griddle; immediately spreading into 3- to 3 1/2- inch circles. Cook corn cakes for 2 to 3 minutes per side, until golden brown. Repeat with remaining olive oil and batter.
4. Serve cakes warm or at room temperature with a dollop of Plain Mountain High Yoghurt and your favorite salsa. For a char-grilled flavor, place finished corn cakes on a preheated grill over direct medium heat and heat for one minute per side.