Green Chili-Corn Cakes

Recipe Ingredients

2/3 cup	41g / 1.4oz	Yellow cornmeal - preferably
		Stoneground
2/3 cup	157ml	Masa harina
		= (or substitute additional cornmeal)
1/4 cup	15g / 0.5oz	Unbleached all-purpose flour
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Baking powder
2 cups	474ml	Buttermilk
2		Eggs - well beaten
2		Long green chiles - roasted, peeled,
		And chopped
1/3 cup	78ml	Tender sweet corn kernels and juices
		= (cut and scraped from 1 medium ear)
1/4 cup	49g / 1.7oz	Unsalted butter - melted, plus
		Additional butter - for griddle
		Sour cream - for accompaniment
		Salsa - for accompaniment

Recipe Instructions

In a large bowl, sift together the cornmeal, masa harina, flour, sugar, salt, and baking powder. In a medium bowl, whisk together the buttermilk, eggs, green chilies, corn and juices, and oregano. Add the buttermilk mixture to the dry ingredients and partially combine. Add the melted butter and stir until just combined; do not overmix.

Warm a pancake griddle over medium heat. Butter the griddle. Working in batches, drop the batter by 1/4 cupfuls onto the heated griddle. Spread the batter into 5-inch rounds and cook about 3 minutes, or until puffed and golden brown. Turn the cakes and cook until lightly colored and cooked through, about 2 minutes.

Serve immediately topped with a dollop of sour cream and drizzled with salsa.

This recipe yields 16 (5-inch) corn cakes, about 8 servings.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.