| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
New text im, Cooking rig |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to EAT-L Digest 30 October 96
Date: Thu, 31 Oct 1996 05:20:22 -0500
From: Bill Spalding <billspa@ICANECT.NET>
NOTES : 10/2
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