SWEET HOT CORN CAKE

Sweet Hot Corn Cake image

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

Provided by Hilarie Burton

Categories 100+ Everyday Cooking Recipes

Time 55m

Yield 6

Number Of Ingredients 23

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 468.5 mg, Sugar 38.6 g