Cakes with Chiles and Squash
pages 196-197 in the book
squash and chiles in a little water over medium-high heat for about
2 minutes. Add seasoned salt to taste. Set aside.
2 in a mixing bowl, combine cornmeal, flour, baking powder, and
salt. In a separate cup or small bowl, lightly beat egg and milk together.
Add milk-egg mixture, 1/4 cup vegetable oil, and honey to dry ingredients
and stir until batter is smooth, about 30 to 40 strokes.
3 add squash to mixture and cheese to batter.
4 brush the bottom of a nonstick skillet with a small amount of
oil over medium heat and spoon portions of batter equaling 2 tablespoons
per pancake into heated skillet. Cook each corn cake until both sides
have browned. Serve immediately.
- 1 cup cubed sunblossom
squash (1/2 -inch cubes)
- 1 tablespoon finely chopped fresh jalapeno or poblano chile
- Seasoned salt
- 2/3 cup cornmeal
- 2/3 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 small egg
2/3 cup milk or soy milk
- 1/4 cup unrefined vegetable oil
- 2 tablespoons honey
- 1/2 cup grated smoked Gouda cheese (or smoked Cheddar)