Cowboy Corn Cakes from Tasting Colorado cookbook …and upcoming events!
April 1, 2013 • Colorado Cookbook
I’ve been asked quite a few times how I decided to put the Cowboy Corn Cakes on the front cover of my new cookbook, Tasting Colorado. Besides being delicious (recipe follows), I felt this recipe was just a perfect example of what the book is intended to portray: the very best of Colorado cuisine. The corn and chiles are local ingredients that are well known in Colorado (Olathe sweet corn, chiles from, well, just about any Colorado farm). The word “cowboy” in the name just felt right – even though we aren’t all cowboys and Denver certainly isn’t just a cow town, people outside of Colorado associate the state with the wild west and cowboys. I also love the rustic wood and flowers next to the china mug in the shot . To me, the photo just has that Colorado rustic feeling that I was going for with the photography in the book.
It’s also one of the few recipes that my husband helped me photograph – yep, that’s his hand pouring the syrup. He’s very quick to point out to friends that he’s featured on page 7! And I guess perhaps most importantly, these pancakes are a surprise when you eat them. As Ryan from Colorado Matters said when he tasted them on air during my interview, “I don’t think I’ve ever had chiles and maple syrup together.” You’ll find quite a few surprises in the cookbook, and if you’ve already picked up your copy, I hope you’re enjoying it!
If you haven’t seen the cookbook yet, please check out the food section of the Denver Post this Wednesday, April 3rd, and swing by my next signing event at Compleat Gourmet in Centennial from 11 to 3 this Friday, April 5th. Compleat Gourmet is having a huge anniversary event you won’t want to miss, plus I’ll even be offering a tasting from the book so hope to see you then! (For a listing of all signing events, click here. For a listing of where to buy the book, click here.) In the meantime, make these pancakes!
- 4 eggs
- 1 cup milk
- 2 tablespoons butter, melted
- 1 cup flour
- ¼ cup corn meal
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- 3 cups fresh or frozen sweet corn kernels
- 1 cup green chiles, chopped (see note)
- Maple syrup
- Beat the eggs and milk until blended; stir in butter. Combine the flour, corn meal, baking powder, salt, and cayenne and slowly stir into the wet ingredients. Fold in corn and green chiles.
- Using a ladle or an ice cream scoop, spoon the batter onto a greased griddle or a greased 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.
Comments
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Lea Ann (Cooking On The Ranch) says:
Those Cowboy Corn Cakes have a big sticky note in my copy, along with many other recipes to try. Michele, it’s a fabulous cookbook and I’m so glad I have a copy. I’ve decided the Amish Casserole is next on my list.
April 1, 2013 at 5:27 am