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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Savory Green Chili Corn Cakes Recipe

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This recipe for Savory Green Chili Corn Cakes is from 2nd Annual Biad Chili TOUGH BOOK of Green Chile Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup unbleached flour
1/2 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 egg, slightly beaten
1 1/4 cups buttermilk
1 tablespoon oil
3/4 cup frozen corn, thawed
2 green chilies
2 tablespoons scallions, chopped
Vegetable cooking spray

**Cilantro Lime Butter

1 cup unsalted butter
1/4 cup chopped fresh cilantro
1 1/2 tablespoons lime juice
1/2 teaspoon crushed red pepper flakes
Salt to taste
Directions:
Directions:
In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, green chilies and scallions.

Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve

**Cilantro Lime Butter recipe:

In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.

 

 

 

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