Corn Cakes With Sweet Pepper Relish

---------- Recipe via Meal-Master (tm) v8.02

Title: CORN CAKES WITH SWEET PEPPER RELISH
Categories: Vegetable
Yield: 6 servings

-----------------------------------RELISH-----------------------------------
2 ts Olive oil, extra-virgin
1 md Bell pepper, red; seeded &
-finely chopped
1 md Bell pepper, green; seeded &
-finely chopped
2 Garlic clove; peeled &
-minced
2 T Lime juice
1/4 ts Sugar
1/4 ts Salt
2 ts Cilantro, fresh;
-finely chopped

---------------------------------CORN CAKES---------------------------------
1 c Flour
1/2 c Yellow cornmeal
1 ts Sugar
3/4 ts Baking powder
1/2 ts Salt
1/2 ts Cumin; ground
1/2 c Milk
2 T Milk
2 Eggs
3/4 ts Tabasco sauce
3 T Green chilies; canned,
-chopped, drained
1 c Corn kernels; frozen,
-defrosted
1 ts Butter, sweet; cut into
-slivers

RELISH:
In a large skillet, heat the olive oil over medium-high heat. Add
the red and green peppers and the garlic; saute 5 minutes. Stir in
the lime juice, sugar, and salt. Cook 2 minutes, or until the juices
are slightly thickened. Cool slightly and stir in the cilantro.
Refrigerate until completely chilled.
CORN CAKES:
Stir together the flour, cornmeal, sugar, baking powder, salt, and
cumin. Stir in the milk, eggs, Tabasco, chilies, and corn. Let sit
15 minutes.
In a large non-stick skillet set over medium-high heat, melt a couple
slivers of the butter. When pan is very hot, spoon 2 tablespoons batter
into the pan for each cake. Cook about 3 cakes at a time for about 2
minutes on each side, or until lightly browned. (The batter should make
about 10 to 12 cakes.) Keep warm while cooking the remaining cakes,
adding a little butter to the pan before cooking each batch.
Serve the corn cakes with a little of the relish on top.
Note: Bottled salsa also can be served with the corn cakes in place
of the relish.

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