Corn Cakes Jane Miles Makes: 18 cakes Lid Rack 18 briquettes

Combine 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 tablespoon chili powder. Stir in 2 cups frozen corn, thawed; 1 cup (4 ounces) shredded cheddar cheese; 1 cup milk; 2 eggs, beaten; 4 green onions, finely chopped; and 2 cloves garlic, minced, until well blended.

To use the lid of your Dutch oven as a grill/frying pan, place a lid rack upside down on your cooking table. Place 18 charcoal briquettes on and around the lid rack. Place the lid of a 12" or larger Dutch oven top side down on the lid rack. Allow the oven lid to preheat. Either spray the lid with cooking spray or sprinkle a small amount of olive oil on the lid. Drop the batter by heaping tablespoonfuls on to the greased lid. Slightly flatten the batter with the spoon. Cook for approximately 3-5 minutes per side or until golden brown. After turning the corn cake over slightly flatten with the back or your spatula. Serve with salsa. Makes approximately 18 cakes.

Place lid rack upside down on cooking table.	Place 18 charcoal briquettes on and around the lid rack.
Drop by spoonfuls on to preheated greased lid.	Cook 3-5 minutes on each side