1-1/2 cups flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
6 ounces cream cheese, softened
6 eggs
1 cup milk
1/4 cup butter, melted
1 can (15-1/4-ounces) whole kernel corn, drained
1/2 cup salsa, drained
1/4 cup green onions, minced
Combine flour, cornmeal, baking powder and salt; set aside. In a medium mixing bowl, beat cream cheese and eggs; add milk and butter. Add the dry ingredients until moistened. Fold in the corn, salsa and onions. Pour the batter by 1/4 cupfuls onto a hot, greased griddle. Turn when bubbles form on top; cook until the second side is golden brown.