Steps to Prepare Corn Cakes Vs Rice Cakes Calories

Sweet Hot Corn Cake

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Recipe Summary Sweet Hot Corn Cake

Take brunch up a notch with these sweet, hot corn cakes flavored with orange zest and thyme and drizzled with homemade blackberry syrup.

Ingredients | Corn Cakes Vs Rice Cakes Calories

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

Directions

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.

Info | Corn Cakes Vs Rice Cakes Calories

prep: 30 mins cook: 25 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Sweet Hot Corn Cake

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