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Recipe Name: Ancho Corn Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

2 Anchos, use 2 to 4
1/2 Cup(s) All purpose flour
1/2 Cup(s) Yellow corn meal
1/2 Teaspoon(s) Baking Powder
3/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Oregano, crush dry
3/4 Cup(s) Milk
1/4 Cup(s) Butter, melted
1 Egg
1 Cup(s) Corn kernels
Sour cream

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. Posted to MM-Recipes Digest V4 #158 by (Stu) on Jun 7,

Nutrition (calculated from recipe ingredients)
Calories: 428
Calories From Fat: 257
Total Fat: 29.3g
Cholesterol: 110.1mg
Sodium: 689.9mg
Potassium: 321.5mg
Carbohydrates: 35.5g
Fiber: 2.5g
Sugar: 5.4g
Protein: 8.3g

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