Ingredients: |
Ingredients: 1 cup all purpose flour
2/3 cup stone ground yellow cornmeal
1 1/2 teaspoon baking powder
3 tablespoon granulated sugar
1/2 teaspoon salt
2 ears of corn, kernals removed, cobs reserved
1 1/2 cups milk
2 large eggs, seperated
5 tablespoons unsalted butter, melted, plus more for the griddle
1 pint blackberries, halved lengthwise
Confectioners sugar for dusting
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Directions: |
Directions:1. Preheat the oven to 200. In a large bowl, whisk the flour, cornmeal, baking powder, granulated sugar and salt. Working over a blender, use a table knife to scrape the milky liquid from the corn cobs. Add half of the corn kernels, the milk and egg yolks to the blender and puree untill smooth. Whisk the corn puree into the dry ingredients. Fold in the melted butter and the remaining corn kernels.
2. Using an electric mixer, beat the egg whites untl stiff peaks form. Fold the beaten whites ino the batter, then carefully fold in the blackberries.
3. Heat a large griddle. Brush lightly with butter. For each cake, pour a scant 1/4 cup of batter onto the griddle and cook over moderate heat unitl small bubbles appear on the surface, about 3 minutes. Flip the corn cakes and cook until golden, about 2 minutes longer. Transfer the corn cakes to a baking sheet and keep warm in the oven while you prepare the rest.
4. Stack 4-5 corn cakes on each plate and dust with the confectioners sugar. Top each stack with your favorite Vanilla Ice Cream and serve right away. |
This recipe for Blackberry Corn Cakes is from