Spicy Corn Cakes w/Black Beans

A favorite at our house, these Williams-Sonoma corn cakes can be amended to your tastes. Throw on some avocado, add a dollop of sour cream... buy salsa at the store or make your own.

Ingredients
1 can black beans, drained & rinsed
1 tsp. oregano, chopped
2 tsp. chili powder (chipotle chili powder also a great option!)
2/3 c. stone ground yellow corn meal
2 tbsp. flour
1/4 tsp. baking soda
salt and pepper, freshly ground
3 tbsp. unsalted butter, melted
1 c. buttermilk
1 egg
1/2 c. frozen corn kernels, thawed
2 tsp. canola oil

Directions
In a saucepan over medium heat, stir together the beans, oregano, and 1 teaspoon of the chili powder. Cook, stirring occasionally, until the beans are heated through. Remove from the heat, cover, and set aside.

In a bowl, whisk together the cornmeal, flour, baking soda, the remaining 1 teaspoon of chili powder, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. In anothr bowl, whisk together the butter, buttermilk, and egg until well combined. Mix the liquid ingredients quickly into the dry ingredients until just blended, leaving small lumps. Fold in the corn.

Heat a large cast-iron frying pan or griddle over medium-high heat. Brush with 1 teaspoon of the oil. Working in batches, add the batter, 1/4 cup at a time. Cook the pancakes until they are browned and puffy, about four minutes, turning once. Transfer to a plate and cover loosely with foil. Stir the batter and wipe the pan with oil between batches. Divide the pancakes among plates, spoon the beans over the cakes and serve. Serves 4.