In a medium skillet, melt the 2 teaspoons butter over medium heat. Add the corn and cook, stirring occasionally, until fragrant and tender but not browned, about 4 minutes. Let cool.

In a bowl, whisk together the cornmeal, flour, baking powder, sugar, Essence, and salt.

In another bowl, whisk together the egg, buttermilk, and melted butter and add to the dry ingredients, being careful not to over mix. Fold in the corn kernels.

Heat a large skillet or griddle over medium-high to high heat. Add enough oil, about 1/2 teaspoon, to lightly film the bottom of the pan. In batches, drop the batter onto the skillet about 1/4 cup at a time to make each cake about 7 inches in diameter. Cook until golden brown, about 2 minutes on the first side and 1 minute on the second side. Repeat with the remaining batter, adding more oil as needed. Cover to keep warm.

Cut large squares 10-inches each of parchment, waxed paper, or aluminum foil. Place 1 pancake in the center of each and roll the paper up around the pancake to form a cone. Fill the cones with chili, being careful not to overfill, tucking the pancake and paper around the chili. Top with grated cheddar cheese, onions, jalapeno rings and sour cream. Garnish with chopped cilantro and serve hot with cold beer.

Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onion, jalapenos, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes. Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add the squeezed tomatoes and their juices, the tomato paste, sugar, and beer to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Stir in the cilantro and remove from the heat. Cover to keep warm until ready to serve.

Yield: 6 cups

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.