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| Home -> [Cakes, Cereals, Corn, Desserts, Hot & Spicy, Pastry, Vegetables] -> [Ancho corn cakes Recipe] |
Ancho corn cakes
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Cakes, Cereals, Corn, Desserts, Hot & Spicy, Pastry, Vegetables |
Rating: |
0 |
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Ingredients:
| 2
| | Anchos(use 2 to 4) | | 1/2
| cup | All purpose flour | | 1/2
| cup | Yellow corn meal | | 1/2
| tsp | Baking powder | | 3/4
| tsp | Salt | | 1/2
| tsp | Oregano, crush dry | | 3/4
| cup | Milk | | 1/4
| cup | Butter , melted | | 1
| | Egg | | 1
| cup | Corn kernels | | | Oil | | | Sour cream |
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Procedures:
| 1 | Place anchos in small saucepan and cover with water. | | 2 | Bring to boil, remove from heat, cover and let stand 10 minutes. | | 3 | Drain, when cool enough to handle, remove skin, stems and seeds, then finely dice. | | 4 | Set aside . | | 5 | In bowl, combine flour, cornmeal, baking powder, salt and oregano. | | 6 | In separate bowl, mix milk with melted butter and egg. | | 7 | Stir into flour mixture. | | 8 | Fold in corn and anchos. | | 9 | . | | 10 | Ladle batter onto hot, lightly oiled griddle to make 3 inch cakes. | | 11 | Cook over medium-high heat 2 minutes on each side or until golden. | | 12 | Transfer to plate and keep warm. | | 13 | Repeat with remaining batter. | | 14 | Serve warm with sour cream and salsa. | | 15 | Makes 4 servings | | 16 | from "totally chile pepper cookbook" by helene siegal and karen gillingham |
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