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 calories
carbohydrate: 69 g
cholesterol: 96.4 mg
fat: 15.1 g
fiber: 3.5 g
protein: 8.2 g
saturatedFat: 8.6 g
servingSize: -
sodium: 468.5 mg
sugar: 38.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.

  3. 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.

  4. Mix corn-buttermilk mixture into flour mixture. Fold in 1/2 cup sliced blackberries, orange zest, and thyme.

  5. Pour blackberry sauce into a bowl through a fine-mesh strainer. Pour sauce back into the saucepan. Discard solids.

  6. 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.

  7. Whip 3 tablespoons unsalted butter and 1 tablespoon honey together to make honey butter.

  8. 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.

Recipe Yield

6 servings

Recipe Note

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

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