Ancho Corn Cakes

Title:
Ancho Corn Cakes

Yield:
4 Servings

Categories:
Spicy,
Vegetables




Ingredients:





     2    Anchos(use 2 to 4)


   1/2 c  All purpose flour


   1/2 c  Yellow corn meal


   1/2 ts Baking powder


   3/4 ts Salt


   1/2 ts Oregano, crush dry


   3/4 c  Milk


   1/4 c  Butter ; melted


     1    Egg


     1 c  Corn kernels


          Oil


          Sour cream






 1. Place anchos in small saucepan and cover with water.  Bring to boil,


 remove from heat, cover and let stand 10 minutes. Drain, When cool enough


 to handle, remove skin, stems and seeds, then finely dice. Set aside . 2.


 In bowl, combine flour, cornmeal, baking powder, salt and oregano.  In


 separate bowl, mix milk with melted butter and egg.  Stir into flour


 mixture. Fold in corn and anchos. . 3. Ladle batter onto hot, lightly oiled


 griddle to make 3 inch cakes. Cook over medium-high heat 2 minutes on each


 side or until golden. Transfer to plate and keep warm. Repeat with


 remaining batter.  Serve warm with sour cream and salsa. Makes 4 servings


 


 From  "Totally Chile Pepper Cookbook" by Helene Siegal and Karen


 Gillingham. Printed in Newsday (Long Island Newspaper). Taking The Heat off


 Chiles by Wendy Lin, June 4, 1997, Food and Dining section.


 


 Posted to MM-Recipes Digest V4 #158 by stut@liii.com (Stu) on Jun 7, 1997