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
1 oil
1 sour cream
Directions
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.
Servings: 4 servings
Ancho Corn Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Corn; Dessert
The History of Recipes
We can trace the history of `recipes` far back into distant history, in truth as far back into recorded history as ancient Egypt, and possibly even further. Having said that, mostly, these ancient recipes were just very simple hieroglyphic recipes for food preparation.
In fact, the most ancient recipe found, according to experts are some clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, we find a couple of interesting cookery books which appeared in the 1300s - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of food eaten by the upper classes of the time. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from the Middle-East, such as coriander, basil and rosemary. The introduction of these new foods and spices caused a surge in recipe books, most of which still exist in private cookery archives. For the next few years, the powerful and rich tried to serve the most exotic meals, and as a result cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and recording the recipes of their peers. The introduction of the TV gave us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Ancho Corn Cakes recipe.
