Sweet Hot Corn Cake
Description
Take brunch up a notch with these sweet, hot corn cakes flavored with orange zest and thyme and drizzled with homemade blackberry syrup.
Ingredients
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1 cup blackberries
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1/2 cup orange juice
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1/4 cup honey
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1 cup all-purpose flour
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1/2 cup yellow cornmeal
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1/4 cup white sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 ear fresh corn, husked
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1 1/4 cups buttermilk
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2 eggs
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3 tablespoons honey
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3 tablespoons unsalted butter, melted and cooled
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2 jalapeno peppers, seeded and chopped
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1/2 cup blackberries, sliced into small chunks
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1 orange, zested
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1 teaspoon fresh thyme
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2 tablespoons orange juice
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1 teaspoon cornstarch
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1 teaspoon butter
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3 tablespoons unsalted butter, softened
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1 tablespoon honey
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.