{ COOKING FRESH }
Excerpted from Tasting Colorado: Favorite Recipes from the Centennial State. Food photography and text © 2013 by Michele Morris. © 2013 by Farcountry Press.
Cowboy Corn Cakes
Romantic RiverSong Inn, Estes Park, Owner Gary Mansfield
The lodge now known as Romantic RiverSong Inn was originally built as a summer retreat for a banking family from Kansas. Guests of the inn today are treated to these unusual pancakes for breakfast.
4 eggs ½ teaspoon salt
1 cup milk ¼ teaspoon cayenne pepper (optional)
2 tablespoons butter, melted 3 cups fresh or frozen sweet corn kernels
1 cup flour 1 cup green chiles, chopped (see Note)
¼ cup cornmeal Maple syrup
1 tablespoon baking powder
1. Beat the eggs and milk until blended; stir in butter. Combine the flour, cornmeal, baking powder, salt and cayenne and slowly stir into the wet ingredients. Fold in corn and green chiles.
2. Using a ladle or an ice cream scoop, spoon the batter onto a greased griddle or skillet over medium heat. Cook on the first side until bubbles appear on top, and then flip and finish cooking on the second side. Serve with maple syrup. Serves 6.
Note: The heat of green chiles can vary greatly, as can individual tolerance for heat. If your chiles are medium or hot, or if you prefer a milder corn cake, omit the cayenne.
