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Corn Cakes With Sweet Pepper Relish

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy, Eggs		Vegetable	6	Servings

INGREDIENTS

2	t	Olive oil, extra-virgin
1		Bell pepper, red seeded &
		finely chopped
1		Bell pepper, green seeded &
		finely chopped
2		Garlic clove, peeled &
		minced
2	T	Lime juice
1/4	t	Sugar
1/4	t	Salt
2	t	Cilantro, fresh
		finely chopped
1	c	Flour
1/2	c	Yellow cornmeal
1	t	Sugar
3/4	t	Baking powder
1/2	t	Salt
1/2	t	Cumin, ground
1/2	c	Milk
2	T	Milk
2		Eggs
3/4	t	Tabasco sauce
3	T	Green chilies, canned
		chopped drained
1	c	Corn kernels, frozen
		defrosted
1	t	Butter, sweet cut into
		slivers

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 234 Calories From Fat: 56 Total Fat: 6.3g Cholesterol: 73.9mg Sodium: 756.2mg Potassium: 382.1mg Carbohydrates: 35.4g Fiber: 3.8g Sugar: 4g Protein: 10.7g