Print Recipe

Blue Cornmeal Cakes with Chile Salsa

Ingredients

Salsa

Corn Cakes



Instructions

  1. Salsa: Rinse and dry chile peppers; place on broiling pan. Roast peppers, 2 inches from heat; turn with tongs until all sides are charred. Place in plastic bag; close end. Let stand until cool enough to handle.
  2. With sharp knife, remove charred peel, seeds and stems from peppers; reserve juices. Place peppers and juices in food processor. Add cilantro, chopped scallion, lime juice and 1/2 teaspoon salt; puree; set aside.
  3. Discard husks from tomatillos. Rinse; dry. Core and chop.
  4. In medium skillet, heat olive oil; over medium heat, sauté tomatillos, jalapeno and garlic until tomatillos are tender, about 3 minutes.
  5. Stir in chile puree. Cover; set aside.
  6. Corn Cakes: In large bowl, blend milk, eggs, butter, chorizo, corn, scallion, flour, cornmeal, baking powder and 1 teaspoon salt.
  7. In large skillet or on griddle, heat 2 tablespoons vegetable oil. Drop batter by slightly rounded tablespoonsful onto griddle. Cook corncakes until lightly browned on both sides.

Yield: 3 dozen cakes; 1 1/2 cups salsa

Other Southwestern casserole recipes you may like...

Poblanos Florentine Casserole
Smoked Chicken and Green Chile Bake
Green Corn Tamale Casserole
Chili Casserole with Cornbread


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.