Title: Ancho corn cakes
 Categories: Spicy, Vegetables
      Yield: 4 Servings
 
      2    Anchos(use 2 to 4)
    1/2 c  All purpose flour
    1/2 c  Yellow corn meal
    1/2 ts Baking powder
    3/4 ts Salt
    1/2 ts Oregano, crush dry
    3/4 c  Milk
    1/4 c  Butter ; melted
      1    Egg
      1 c  Corn kernels
           Oil
           Sour cream
 
  1. Place anchos in small saucepan and cover with water.  Bring to
  boil, remove from heat, cover and let stand 10 minutes. Drain, When
  cool enough to handle, remove skin, stems and seeds, then finely
  dice. Set aside . 2. In bowl, combine flour, cornmeal, baking powder,
  salt and oregano.  In separate bowl, mix milk with melted butter and
  egg.  Stir into flour mixture. Fold in corn and anchos. . 3. Ladle
  batter onto hot, lightly oiled griddle to make 3 inch cakes. Cook
  over medium-high heat 2 minutes on each side or until golden.
  Transfer to plate and keep warm. Repeat with remaining batter.  Serve
  warm with sour cream and salsa. Makes 4 servings