Chile Corn Cakes Recipe

Chile Corn Cakes
 
 Recipe By     : COOKING RIGHT SHOW #CR9738
 Serving Size  : 4    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tablespoons   olive oil
      1/2  Cup           red bell pepper -- chopped
      1/4  Cup           yellow bell pepper -- chopped
    2      Cups          fresh corn kernels -- approximately 4 cobs
      2/3  Cup           yellow onions -- chopped
    1      Tablespoon    pure chile powder
    1      Teaspoon      ground cumin
      1/4  Cup           rich chicken stock
      3/4  c             flour
    1      tsp           baking powder
      1/2  c             yellow cornmeal
    1                    egg -- beaten
      1/2  c             milk
    1      tbsp          unsalted butter -- melted
    2      tbsp          cilantro -- chopped
                         Salt and freshly ground pepper to taste
                         Vegetable oil for sauteeing
 
 
 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
 
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 NOTES : 10/2