Blackberry Corn Cakes

Blackberry Corn Cakes Ingredients

1 cup of all-purpose flour	1.5 cups of milk
2/3 cup of stone ground cornmeal	2 eggs separated into yolks and whites
1.5 teaspoons of baking powder	5 tablespoons of melted unsalted butter (plus extra for use with your griddle)
3 tablespoons of granulated sugar	1 pint of blackberries halved lengthwise
1/2 teaspoon of salt	1 confectioners' sugar ( for dusting the finished
2 ears of corn kernels removed, cobs reserved

Instructions for Blackberry Corn Cakes

1) Preheat your oven to 200 degrees. In a large bowl, whisk together the flour, cornmeal, baking powder, sugar and salt.

2) Working over a blender, use a table knife to scrape as much of the milky liquid from the corn cobs as you can. Then discard the cobs.

3) Add half of the corn kernels, the milk and the egg yolks to the blender and puree until the mixture becomes smooth.

4) Whisk the corn puree into the dry ingredients. Fold in the melted butter and the remaining corn kernels.

5) using a mixer, beat the egg whites until stiff peaks form. Fold the beaten whites into the batter, then carefully fold in the blackberries.

6) heat a large griddle and coat it lightly with butter. for each cake, pour 1/4 cup of batter onto the griddle and cook over moderate heat until small bubbles appear on the surface. (about 3 minutes) then flip the corn cakes and cook until golden. (about 2 minutes longer)

7) Transfer the corn cakes to a baking sheet and keep them warm in the oven while you prepare the rest of the corn cakes.

8) Stack 4-5 corn cakes on each serving plate and dust them with the confectioners' sugar. Top each stack with things like honey, maple syrup, preserves, or even ice cream.

Main Ingredient: blackberryCuisine: Southern U.S.

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