Sweet Hot Corn Cake recipe
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Ingredients
- 1 cup blackberries ½ cup orange juice ¼ cup honey 1 cup all-purpose flour ½ cup yellow cornmeal ¼ cup white sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 ear fresh corn, husked 1 ¼ cups buttermilk 2 eggs 3 tablespoons honey 3 tablespoons unsalted butter, melted and cooled 2 jalapeno peppers, seeded and chopped ½ cup blackberries, sliced into small chunks 1 orange, zested 1 teaspoon fresh thyme 2 tablespoons orange juice 1 teaspoon cornstarch 1 teaspoon butter 3 tablespoons unsalted butter, softened 1 tablespoon honey
Nutrition Info
- 431.3 caloriescarbohydrate: 69 gcholesterol: 96.4 mgfat: 15.1 gfiber: 3.5 gprotein: 8.2 gsaturatedFat: 8.6 gservingSize: -sodium: 468.5 mgsugar: 38.6 gtransFat: : -unsaturatedFat: : -
Directions Sweet Hot Corn Cake
Directions
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Combine 1 cup blackberries, 1/2 cup orange juice, and 1/4 cup honey in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer until blackberries break down into a sauce, about 10 minutes.
Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
Hold corn ear upright on a cutting board, slice kernels off the cob carefully with a knife. Transfer corn kernels to a bowl. Run the flat side of the knife along the cob to extract corn milk, pour into the bowl. Mix in buttermilk, eggs, 3 tablespoons honey, 3 tablespoons melted butter, and jalapeno peppers.
Mix corn-buttermilk mixture into flour mixture. Fold in 1/2 cup sliced blackberries, orange zest, and thyme.
Pour blackberry sauce into a bowl through a fine-mesh strainer. Pour sauce back into the saucepan. Discard solids.
Mix 2 tablespoons orange juice and cornstarch together in a small bowl. Stir a few drops of the blackberry sauce into the cornstarch mixture. Pour cornstarch mixture into the saucepan. Bring to a boil, stirring until thick and syrupy, about 5 minutes.
Whip 3 tablespoons unsalted butter and 1 tablespoon honey together to make honey butter.
Melt 1 teaspoon butter on a griddle over medium-high heat. Drop 1/4 cup corn cake batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Top warm corn cakes with a some honey butter and a drizzle blackberry syrup.