Serve these hearty buttermilk, chile and double corn cakes accompanied with salsa and sour cream.

Green Chili-Corn Cakes

2/3 cup yellow cornmeal, preferably stoneground
2/3 cup masa harina (or substitute additional cornmeal)
1/4 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 cups buttermilk
2 large eggs, well beaten
2 long green chiles, roasted, peeled, and chopped
1/3 cup tender sweet corn kernels and juices, cut and scraped from 1 medium ear (or frozen corn, thawed)
1/4 cup unsalted butter, melted, plus butter for griddle

Salsa for accompaniment

Sour cream for accompaniment

1. In a large bowl, sift together the cornmeal, masa harina, flour, sugar, salt, and baking powder. In a medium bowl, whisk together the buttermilk, eggs, green chilies, corn and juices, and oregano. Add the buttermilk mixture to the dry ingredients and partially combine. Add the melted butter and stir until just combined; do not overmix.
2. Warm a pancake griddle over medium heat. Butter the griddle. Working in batches, drop the batter by 1/4 cupfuls onto the heated griddle. Spread the batter into 5-inch rounds and cook about 3 minutes, or until puffed and golden brown. Turn the cakes and cook until lightly colored and cooked through, about 2 minutes. Serve immediately topped with a dollop of sour cream and drizzled with salsa.

Makes 16 (5-inch) corn cakes, about 8 servings.