Betsy.at.TKL (09:31:41 AM) :

From: Sam Waring
Newsgroups: rec.food.recipes
Date: Sat, 8 Jul 1995

Title: CORN CAKES WITH SWEET PEPPER RELISH
Categories: Vegetable
Yield: 6 servings

RELISH

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

CORN CAKES
1 c Flour
1/2 c Yellow cornmeal
1 ts Sugar
3/4 ts Baking powder
1/2 ts Salt
1/2 ts Cumin; ground
1/2 c Milk
2 T Milk
2 Eggs
3/4 ts Tabasco sauce
3 T Green chilies; canned, chopped, drained defrosted
1 ts Butter, sweet; cut into slivers

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.