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Add a photoServings: 4
Ingredients
- 2 x Anchos(use 2 to 4)
- 1/2 c. All purpose flour
- 1/2 c. Yellow corn meal
- 1/2 tsp Baking pwdr
- 3/4 tsp Salt
- 1/2 tsp Oregano, crush dry
- 3/4 c. Lowfat milk
- 1/4 c. Butter , melted
- 1 x Egg
- 1 c. Corn kernels Oil Lowfat sour cream
Directions
- 1. Place anchos in small saucepan and cover with water. Bring to boil, remove from heat, cover and let stand 10 min. Drain, When cold sufficient to handle, remove skin, stems and seeds, then finely dice. Set aside .
- 2. In bowl, combine flour, cornmeal, baking pwdr, salt and oregano. In separate bowl, mix lowfat milk with melted butter and egg. Stir into flour mix. Mix in corn and anchos. .
- 3. Ladle batter onto warm, lightly oiled griddle to make 3 inch cakes. Cook over medium-high heat 2 min on each side or possibly till golden brown. Transfer to plate and keep hot. Repeat with remaining batter. Serve hot with lowfat sour cream and salsa.
- Makes 4 servings
- Gillingham. Printed in Newsday (Long Island Newspaper). Taking The Heat off
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 125 | 43% |
| Total Fat 14.26g | 18% |
| Saturated Fat 8.05g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 716mg | 30% |
| Potassium 341mg | 10% |
| Total Carbs 34.48g | 9% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.85g | 2% |
| Protein 7.12g | 11% |
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