Ancho corn cakes

Yield: 4 Servings

Measure Ingredient
2 Anchos(use 2 to 4)
½ cup All purpose flour
½ cup Yellow corn meal
½ teaspoon Baking powder
¾ teaspoon Salt
½ teaspoon Oregano, crush dry
¾ cup Milk
¼ cup Butter ; melted
1 Egg
1 cup Corn kernels
Oil
Sour cream

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.

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