---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chile Corn Cakes
  Categories: Cheesecakes
       Yield: 4 servings
  
       2 tb Olive oil
     1/2 c  Red bell pepper; chopped
     1/4 c  Yellow bell pepper; chopped
       2 c  Fresh corn kernels
            Approximately 4 cobs
     2/3 c  Yellow onions; chopped
       1 tb Pure chile powder
       1 ts Ground cumin
     1/4 c  Rich chicken stock
     3/4 c  Flour
       1 ts Baking powder
     1/2 c  Yellow cornmeal
       1    Egg; beaten
     1/2 c  Milk
       1 tb Unsalted butter; melted
       2 tb Cilantro; chopped
            Salt and freshly ground pepp
            -er to
            Taste
            Vegetable oil for sauteeing
  
   Recipe by: COOKING RIGHT SHOW #CR9738 In a large saucepan over medium high
   heat, add olive oil and saute the peppers, corn and onions for 23 minutes
   or until onions begin to soften. Add the chili powder and cumin and
   continue cooking for 2 minutes, stirring constantly. Add the chicken stock
   to deglaze the pan and continue cooking until most of the liquid has
   evaporated.
   
   In a small bowl, sift together the flour and baking powder. Add the
   cornmeal, egg, milk and butter and mix well until very smooth. Add the corn
   mixture and cilantro and season to taste.
   
   In a large skillet over medium high heat, add oil and heat thoroughly. Add
   corn batter in large dollops and saute for 34 minutes on each side until
   golden brown. Remove with a spatula, place on paper towels and pat dry.
   Cook in batches. Keep corn cakes warm in a 275 degree oven until ready to
   serve.
   
   Yield: 4 servings
  
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