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  Recipe Home » Vegetables » Corn Cakes With Sweet Pepper Relish
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  Corn Cakes With Sweet Pepper Relish
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 174
Ingredients:

MMMMMRELISH

2 tsp Olive oil, extra-virgin
1 medium Bell pepper, red, seeded & finely chopped
1 medium Bell pepper, green, seeded & finely chopped
2 Garlic clove, peeled & minced
2 tbsp Lime juice
1/4 tsp Sugar
1/4 tsp Salt
2 tsp Cilantro, fresh, finely chopped

MMMMMCORN CAKES

1 cup Flour
1/2 cup Yellow cornmeal
1 tsp Sugar
3/4 tsp Baking powder
1/2 tsp Salt
1/2 tsp Cumin, ground
1/2 cup Milk
2 tbsp Milk
2 Eggs
3/4 tsp Tabasco sauce
3 tbsp Green chilies, canned, chopped, drained
1 cup Corn kernels, frozen, defrosted
1 tsp Butter, sweet, cut into slivers
Instructions:
RELISH: In a large skillet, heat the olive oil over medium-high heat.
Add the red and green peppers and the garlic; saute 5 minutes. Stir
in the lime juice, sugar, and salt. Cook 2 minutes, or until the
juices are slightly thickened. Cool slightly and stir in the
cilantro. Refrigerate until completely chilled. CORN CAKES: Stir
together the flour, cornmeal, sugar, baking powder, salt, and cumin.
Stir in the milk, eggs, Tabasco, chilies, and corn. Let sit 15
minutes. In a large non-stick skillet set over medium-high heat, melt
a couple slivers of the butter. When pan is very hot, spoon 2
tablespoons batter into the pan for each cake. Cook about 3 cakes at
a time for about 2 minutes on each side, or until lightly browned.
(The batter should make about 10 to 12 cakes.) Keep warm while
cooking the remaining cakes, adding a little butter to the pan before
cooking each batch. Serve the corn cakes with a little of the relish
on top. Note: Bottled salsa also can be served with the corn cakes in
place of the relish.
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