Double Corn Pancakes With Jalapeño And Chunky Tex-Mex Tomato Sauce

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1 tablespoon canola oil

1/4 cup finely chopped onion

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

2 (14.5-ounce) cans no salt-added diced tomatoes, undrained

1/4 teaspoon salt

1/4 cup chopped fresh cilantro

1/2 cup all-purpose flour (about 2 1/4 ounces)

1 cup yellow cornmeal

2 teaspoons baking powder

1 cup canned whole-kernel corn, rinsed and drained

1/4 cup sliced green onions

2 teaspoons minced seeded jalapeño pepper

1 cup 1% low-fat milk

2 tablespoons canola oil, divided

2 large eggs

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