Cornmeal Griddlecakes with Raspberry Jalapeno Topping
c.1996, M.S. Milliken & S. Feniger, all rights reserved
- 4 to 6 servings
- 1/2 cup cornmeal
- 1/2 cup boiling water
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 egg, beaten
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup milk
- 1 ear corn, husked and kernels removed
- RASPBERRY JALAPENO TOPPING
- 1 pint fresh raspberries
- 1 jalapeno pepper, seeded and finely chopped
- Juice of 1/2 a lemon
- 1/3 cup sugar
- 3 tablespoons chopped fresh mint
Place the cornmeal in a large mixing bowl and pour the boiling water over it, stirring well to combine. Add the flour, salt, baking powder, egg, melted butter and milk. Beat the batter until it is mixed. Add the corn kernels and stir until thoroughly mixed.
Heat a griddle over medium high heat. Brush the hot griddle with oil or butter. Spoon about 2 tablespoons of batter for each pancake and cook until bubbles break on top of the pancakes. Flip and cook a few minutes until the bottoms are golden. Spoon Raspberry Jalapeno Topping over pancakes.
In a small saucepan over low heat, combine the berries, jalapeno, lemon juice and sugar. Gently stir just until heated through and berries begin to fall apart. Remove from heat, stir in the mint and spoon over Cornmeal Griddlecakes.
Yield: 1 cup