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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