Praying over the Word...has the effect of shaping our minds and hearts, so that we desire what the Word encourages us to desire, and not just what we desire by nature. That is why the prayers of Bible-saturated people sound so differently. Most people, before their prayers are soaked in Scripture, simply bring their natural desires to God, In other words, they pray the way an unbeliever would pray who is convinced that God might give him what he wants: health, a better job, safe journeys, a prosperous portfolio, successful children, plenty of food, a happy marriage, a car that works, a comfortable retirement, etc. None of these is evil. They're just natural. You don't have to be born again to want any of these. Desiring them - even from God - is no evidence of saving faith. So if these are all you pray for, there is a deep problem. Your desires have not yet been changed to put the glory of Christ at the center.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		March 1993	1	servings

INGREDIENTS

1	c	Stone-ground yellow cornmeal; (available at
		; specialty foods
		; shops and many
		; supermarkets)
1/2	c	All-purpose flour
1	ts	Salt
3/4	ts	Baking soda
1/2	ts	Freshly ground pepped
2	ts	Sugar
2	tb	Unsalted butter; melted and cooled,
		; plus additional
		; melted butter for
		; brushing the
		; griddle
1	lg	Egg
1	c	Buttermilk
1	c	Thawed frozen corn; chopped coarse
1/4	c	Finely chopped onion
1/4	c	Finely chopped; rinsed, drained,
		; and patted-dry
		; bottled roasted red
		; pepper
1		Fresh jalapeno or serrano chili; or to taste, seeded
		; and minced (wear
		; rubber gloves)
1	c	Coarsely grated Monterey Jack

INSTRUCTIONS

In a bowl whisk together the cornmeal, the flour, the salt, the baking
soda, the pepper, and the sugar. In another bowl whisk together 2
tablespoons of the butter, the egg, and the buttermilk, stir in the
corn, the onion, the roasted pepper, the chili, and Monterey Jack,
and stir in the cornmeal mixture, stirring until the batter is just
combined. Heat a griddle over moderately high heat until it is hot,
brush it lightly with the additional butter, and working in batches
drop the batter by a 1/4-cup measure onto the griddle. Spread the
batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2
to 3 minutes on each side, or until they are golden, transferring
them as they are cooked to a heatproof platter, and keep them warm.
Makes about 12 corn cakes.
Gourmet March 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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