Spiced Corn cakes with Blueberry-Molasses Compote

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Spiced Corn cakes with Blueberry-Molasses Compote
Prep Time
10 min
Cook Time
10 min
Yield
16 pancakes
Recipe by: Sarah M. from Massachusetts, America's Best Recipe Contest

In New England, we extensive selection of local and traditional ingredients that date back to the colonial times. Corn, molasses and blueberries were all ingredients introduced to the settlers by the Native Americans.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup yellow corn meal
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/4 teaspoon salt
  • 2 Eggland's Best eggs (large)
  • 1 cup buttermilk
  • 1/2 cup Greek plain yogurt
  • 4 tablespoons melted butter
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 cup local honey
  • Melted clarified butter
Compote
  • 2 pints fresh blueberries, washed
  • 2 tablespoons molasses
  • 3 tablespoons sugar
  • 2 tablespoons water
  • Juice of ½ lemon
Garnish
  • 1/2 cup powdered sugar
  • Mint leaves

Nutrition

Serving Size
1
Calories
179
Fat
4 g
  Saturated Fat
2 g
Cholesterol
31 mg
Sodium
205 mg
Carbohydrates
32 g
Dietary Fiber
2 g
Protein
4 g
Preparation

Compote:

In a medium saucepan combine washed blueberries, molasses, sugar, water and lemon juice.

Cook on medium heat until it reaches a simmer, reduce heat to low and simmer until blueberries soften and the sugars dissolve and reduce into a light syrup, about 10 minutes.

Keep warm until serving. 

Corn cakes:

In a large bowl, combine flour, cornmeal, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.

In another bowl, mix eggs with melted butter, buttermilk, vanilla, honey and Greek yogurt. 

Add the dry ingredients to the egg mixture and mix gently until the batter is combined, it may be lumpy, do not over mix. 

Brush a non-stick skillet, heat on medium-low heat, with the clarified butter. 

Use a ¼ measuring cup to scoop batter onto hot skillet. Cook until cakes bubble around the edges, then flip and cook for an additional 3 minutes. 

Transfer to a platter, pour the warm compote over the cakes and dust with powdered sugar and mint leaf. Enjoy!

Filed Under: Breakfast and Brunch, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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