A Blast From Our Past

Back in 2013, Gary had the honor of being published in the best selling cookbook Tasting Colorado: Favorite Recipes from the Centennial State, written by Michele Morris.  The beautiful picture that graces the front page is our very own "Cowboy Corn Cakes".  

These unusual pancakes are kicked up a notch by adding cornmeal, cayenne pepper, sweet corn, and green chiles.  Our cooks and innkeepers sometimes receive questioning looks when we serve savory breakfasts that lean on the side of spice.  But be not afraid, many times we will choose to cut the amount of green chile by half, and will also serve with cooling sides and garnishes such as fresh fruit and sour cream. 

Spice and Breakfast are not the most usual companions but here at Romantic RiverSong, we think "Why not?".  Savory breakfasts tend to be more balanced with healthy carbs, protein, and less sugar.  Adding a little heat to the best meal of the day can also bring some unexpected health benefits including lower blood pressure, heart health, and cancer prevention.  On a brisk winter morning, like today, it might help warm you up a bit too. Some of our other favorite spiced up breakfast dishes include Giddy Up Grits, Southwest Sweet Potato Hash, and Southwest Tofu Scramble.  

We'd love to hear your opinion on serving up a little spice for breakfast, please comment below!

And to learn more about this cookbook click here.  

Cowboy Corn Cakes

4 eggs

1 cup milk

2 tablespoons butter, melted

1 cup flour

1/4 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

3 cups fresh or frozen sweet corn kernels

1 cup green chiles, chopped

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.  

Scoop batter onto a greased griddle or skillet on medium heat.  Serve with Maple Syrup.  

**Note: make this recipe suit your desired spice level by adjusting the amount of green chiles and or omitting the cayenne**

As always, thank you for reading our blog. And may you always stay "Inn love with food". Cheers!