Sweet Hot Corn Cake

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



Step: 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.

Step: 2

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

Step: 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.

Step: 4

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

Step: 5

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

Step: 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.

Step: 7

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

Step: 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.


Per Serving: 431 calories; protein 8.2g; carbohydrates 69g; fat 15.1g; cholesterol 96.4mg; sodium 468.5mg.

Eat best breakfast to continue the day has become a good habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me energy to take on the morning. Sugar is more vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your digestive system and helps keep you feel full all day , and less likely grab a side food out of the vending machine before break .

Make fruit a at 7.00 clock habit is simple . Easy as put the fruit in your refrigerator next to the milk or on the bench next to your grain bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.

Give your stomach energy a bit of sugar in the morning is good to move your healthy body for the 24 hours and insert important element to your brain, which, incidentally, requires a continuous supply of sweetness in the way of process glucose, counting at to around 120g daily. There is also essential evidence to backup the idea that a diet high in fiber can lowering your risk of a number of cancers. And of course, you benefit from all the other vitamins and antioxidants in fruit, which keep you powerfull and healthy.

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