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A.A. Hodge
Corn Cakes with Sweet Pepper Relish
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Grains, Dairy, Eggs
Vegetable
6
Servings
INGREDIENTS
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
tb
Lime juice
1/4
ts
Sugar
1/4
ts
Salt
2
ts
Cilantro, fresh; finely chopped
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
tb
Milk
2
Eggs
3/4
ts
Tabasco sauce
3
tb
Green chilies; canned, chopped, drained
1
c
Corn kernels; frozen, defrosted
1
ts
Butter, sweet; cut into slivers
INSTRUCTIONS
RELISH
CORN CAKES
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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