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Butternut Squash Corn Cakes with Salsa
MyCookbook Recipe Database
MyCookbook Member: Janice Therese Mancuso
Recipe Category: Appetizer
Recipe Preparation Level: moderate
1 cup cornmeal
1 cup flour
½ cup milk
1 cup corn, lightly pureed
2 cups butternut squash puree
3 cloves garlic, crushed
½ teaspoon freshly ground black pepper
1 tablespoon butter
2 tablespoon oil
In a large bowl, blend cornmeal and flour. Add eggs and milk, mixing well. Stir in corn, butternut squash, garlic, and pepper.
Melt 1/2 tablespoon butter in 1 tablespoon oil in a large skillet. Drop batter by large spoonfuls into skillet, making pancakes about 2-inches round and 1/2-inch high. Do not crowd. Cook until golden on both sides. Repeat with remaining batter, adding more butter and oil when necessary. Serve with salsa.
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