Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Browse by categories