Instructions: 1. Place anchos in small saucepan and cover with water. Bring to boil, remove from heat, cover and let stand 10 minutes. Drain, When cool enough to handle, remove skin, stems and seeds, then finely dice. Set aside .

2. In bowl, combine flour, cornmeal, baking powder, salt and oregano. In separate bowl, mix milk with melted butter and egg. Stir into flour mixture. Fold in corn and anchos. .

3. Ladle batter onto hot, lightly oiled griddle to make 3 inch cakes. Cook over medium-high heat 2 minutes on each side or until golden. Transfer to plate and keep warm. Repeat with remaining batter. Serve warm with sour cream and salsa.

Makes 4 servings

Gillingham. Printed in Newsday (Long Island Newspaper). Taking The Heat off

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.