The best delicious Ancho Corn Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ancho Corn Cakes recipe today!
Hello my friends, this Ancho Corn Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Ancho Corn Cakes is amazingly delicious, and addictive, everyone will be asking for more Ancho Corn Cakes.
What Makes This Ancho Corn Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ancho Corn Cakes.
Ready to make this Ancho Corn Cakes Recipe? Let’s do it!
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2 Anchos(use 2 to 4)
1/2 c All purpose flour
1/2 c Yellow corn meal
1/2 ts Baking powder
3/4 ts Salt
1/2 ts Oregano, crush dry
3/4 c Milk
1/4 c Butter ; melted
1 Egg
1 c 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.
Yields
4 Servings
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