Chile Corn Cakes

---------- Recipe via Meal-Master (tm) v8.04

Title: Chile Corn Cakes
Categories: New text im, Cooking rig
Yield: 4 servings


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:

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