Ancho Corn Cakes Recipe Recipe

Name: Ancho Corn Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x Anchos(use 2 to 4); 1/2 c. All purpose flour; 1/2 c. Yellow corn meal; 1/2 tsp Baking pwdr; 3/4 tsp Salt; 1/2 tsp Oregano, crush dry; 3/4 c. Lowfat milk; 1/4 c. Butter , melted; 1 x Egg; 1 c. Corn kernels Oil Lowfat sour cream

Servings: persons

2 x Anchos(use 2 to 4)
1/2 c. All purpose flour
1/2 c. Yellow corn meal
1/2 tsp Baking pwdr
3/4 tsp Salt
1/2 tsp Oregano, crush dry
3/4 c. Lowfat milk
1/4 c. Butter , melted
1 x Egg
1 c. Corn kernels Oil Lowfat sour cream

1
1.
2
Place anchos in small saucepan and cover with water.
3
Bring to boil, remove from heat, cover and let stand 10 min.
4
Drain, When cold sufficient to handle, remove skin, stems and seeds, then finely dice.
5
Set aside .
6
2.
7
In bowl, combine flour, cornmeal, baking pwdr, salt and oregano.
8
In separate bowl, mix lowfat milk with melted butter and egg.
9
Stir into flour mix.
10
Mix in corn and anchos.
11
.
12
3.
13
Ladle batter onto warm, lightly oiled griddle to make 3 inch cakes.
14
Cook over medium-high heat 2 min on each side or possibly till golden brown.
15
Transfer to plate and keep hot.
16
Repeat with remaining batter.
17
Serve hot with lowfat sour cream and salsa.
18
Gillingham.
19
Printed in Newsday (Long Island Newspaper).
20
Taking The Heat off

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 x Anchos(use 2 to 4), 1/2 c. All purpose flour, 1/2 c. Yellow corn meal, 1/2 tsp Baking pwdr, and more.

Yes, Ancho Corn Cakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ancho Corn Cakes Recipe

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