Ingredients
1 no ingredients
Directions
2 TB olive oil
1/2 c red bell pepper -- chopped
1/4 c yellow bell pepper --
: chopped
2 c fresh corn kernels --
: approximately 4 cobs
2/3 c yellow onions -- chopped
1 TB pure chile powder
1 ts ground cumin
1/4 c rich chicken stock
3/4 c flour
1 ts baking powder
1/2 c yellow cornmeal
1 egg -- beaten
1/2 c milk
1 TB unsalted butter -- melted
2 TB cilantro -- chopped
: Salt and freshly ground
: pepper to taste
: Vegetable oil for sauteeing
In a large saucepan over medium high heat, add olive oil and saute the
peppers, corn and onions for 23 minutes or until onions begin to
soften. Add the chili powder and cumin and continue cooking for 2
minutes, stirring constantly. Add the chicken stock to deglaze the
pan and continue cooking until most of the liquid has evaporated.
In a small bowl, sift together the flour and baking powder. Add the
cornmeal, egg, milk and butter and mix well until very smooth. Add
the corn mixture and cilantro and season to taste.
In a large skillet over medium high heat, add oil and heat
thoroughly. Add corn batter in large dollops and saute for 34 minutes
on each side until golden brown. Remove with a spatula, place on
paper towels and pat dry. Cook in batches. Keep corn cakes warm in a
275 degree oven until ready to serve.
Yield: 4 servings
Recipe By : COOKING RIGHT SHOW #CR9738
Date:
Servings: 4 servings
Chile Corn Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Corn; Dessert; Mexican
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It is quite possible to follow the history of written cooking instructions far back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, mostly, these ancient records were just primitive hieroglyphic recipes for meal preparation.
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We hope you enjoy this Chile Corn Cakes recipe.
