n a 10" skillet warmed under medium heat, add the cornmeal and toast until light golden brown. This will take about 3 minutes with intermittent stirring. Immediately transfer to a large bowl to stop the cooking process. After it has cooled for about 5 minutes (which is a perfect time to make the accompanying salsa) add the flour, baking powder, baking soda and salt and mix together with a whisk.
In a small bowl combine the egg, buttermilk and sugar. Then add to the larger bowl, stirring only until the mixture is barely smoothed out. Stir in the green onions.
Add oil to a heavy nonstick skillet and place over a medium high heat on the stove. Ladle on the better using a 1/4 c scoop. Flip the cakes when bubbles form at the top, about 3 minutes then cook 2 minutes on the other side.
For Salsa - In a small jar, combine olive oil, lime juice, garlic and salt.
In a small bowl add black beans, corn and green onions pour in lime mixture and toss together. Serve on top of cornmeal cakes