Wednesday, July 2, 2014

Green Chile Corn Cakes

Green Chile Corn Cakes
by Gary
Adapted from Adobe Cornbread from

Serves/Makes 12

2 1/2 Tablespoons vegetable oil
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon chili powder
1/3 teaspoon Aleppo pepper
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain nonfat yogurt
1 can (8.75-ounce size) no-salt-added whole kernel corn, drained, coarsely chopped
1 can (4-ounce size) chopped green chile peppers, drained
1 egg, lightly beaten
1 egg white, lightly beaten
Special equipment: Good Cook Dessert Bar Pan

Heat oil in a heavy saucepan over medium heat until just shimmering. Remove from heat and set aside.

Combine flour and next six ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next four ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter evenly into dessert bar sections. Use a Good Cook Silicone Spatula to scrape all the batter from the bowl.

Bake at 400°F for 20 minutes or until wooden pick inserted in center comes out clean.

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