Belizean-style and inspired corn cakes. The base recipe is a traditional Southern US recipe which I "Belizeified". This is dedicated to my dear Belizean friend (and recado rojo supplier) La Jardinerita. She recently visited Belize and came back with homemade recado rojo for me because I was almost out of it and I was starting to panic!
In a large mixing bowl combine the dry ingredients: cornmeal, pastry flour, baking powder, baking soda and salt.
In a measuring cup whisk together the milk, coconut milk and recado rojo, breaking up any lumps with a fork. Whisk in the eggs, melted butter (or substitution), minced onion and the cheese.
Stir in the milk/coconut milk mixture with the dry ingredients. Only stir just enough to combine.
Heat up some coconut oil in a skillet on medium. Pour 2 tablespoons heaping of the corn cake batter into the skillet. Cook about 2 minutes or until the top starts to bubble and the bottom is browned. Flip over and cook another 1-2 minutes.
Plate corn cakes and serve with the requisite toppings: green onions, lime slices, fresh cilantro and Marie Sharp's hot sauce!