long hot green chiles, roasted, peeled and chopped
1/3 cup sweet corn kernels
and juices scraped from one medium ear
1 tablespoon minced fresh oregano *
1/2 stick (1/4 cup) unsalted butter, melted, plus butter for the griddle
* If you can't get fresh, please just omit this as dried just won't do.
In a large bowl, sift together the cornmeal, Masa Harina, flour, sugar, salt
and baking powder.
In a medium bowl, whisk together the buttermilk, eggs, green chiles, corn and
juices and oregano.
Add the buttermilk mixture to the dry ingredients and partially combine.
Add the melted butter and stir until just combined, do not over-mix.
Warm a pancake griddle over medium heat. Butter it and working in batches, drop
the batter by 1/4 cupsful onto the heated griddle. Spread the batter into 3-inch
rounds and cook about three minutes or until puffed and golden. Turn the cakes and
cook until lightly colored and cooked through, about two minutes more.
Posted by Chyrel at Recipe Goldmine 2/7/2002 11:05 am.