In a bowl combine cornmeal, baking tonic, saltiness, and dough. In another bowl
whisk together egg, buttermilk, and oil. Stir into the flour mixture along
with the maize, jalapeno, and coriander.

Coat a griddle or heavy skillet with vegetable cooking spray and place over
moderately high passion. Pour almost 1/4 cup batter onto hot griddle, forming a
4 to 5-inch beat. Turn cakes when bubbles form on the top and the bottoms
are lucky. Continue to cook on the second side until cooked through,
another 3 or 4 transactions. Keep cakes covered in a warm oven on the lowest
setting until ready to answer (capable 15 proceedings).

Sheeny: 4 servings