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
It is quite feasible to follow the history of recipes far back into distant history, certainly as far back into history as the early Egyptians, and maybe further still. However, in the main part, these old cook books were just very basic pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were split into appetizers, entrees and afters, something we still use today. Aspicius tells us how the ancient cooks made use of many different herbs and spices, including a few that will be familiar to modern cooks for example bay, mint and parsley. Moving on, we find a couple of recipe books dating from the 14th Century ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that is familiar to us all today, but rather accounts of the types of food enjoyed by the rich and powerful of those days. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including parsley and basil. These new herbs and spices led to a surge in manuscripts on cooking, most of which still exist in private cookery archives. By the time we get to the twentieth century, cookbooks are highly popular due to higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Ancho Corn Cakes recipe.
