Cornerstone Bed & Breakfast

Corn Cakes with Blueberry Syrup: Breakfast-Brunch

Servings: 6

Prep time:15 minutes

Ingredients:

• 

  1 cup Flour

• 

  1/2 cup Cornmeal

• 

  1/3 cup Grits

• 

  1 tablespoon Baking Powder

• 

  1 teaspoon Baking Soda

• 

  3 tablespoons Sugar

• 

  1/2 tablespoon Salt

• 

  2 cups Corn (Frozen, Fresh, Canned)

• 

  1 2/3 cups Milk

• 

  2 Eggs

• 

  5 tablespoons Melted Butter

• 

  1 Blueberries (Pint Fresh or Frozen)

• 

  Syrup to cover Blueberries

Step 1:

Corn Cakes Pre Heat oven to 200. In a large bowl whisk the flour, cornmeal, grits, baking powder, sugar and salt. In a blender, combine 1 cup corn, milk, eggs, and butter – pulse until smooth. Whisk the corn puree into the dry ingredients. Fold in the remaining corn kernels. Heat a griddle brushed lightly with butter. Pour batter onto griddle and cook over moderate heat until small bubbles appear on the surface. Flip the corn cakes and cook until golden. Transfer the corn cakes to a baking sheet and keep warm in the oven while you prepare the rest.

Step 2:

Syrup Combine blueberries and syrup together and cook on the top of the stove until warm. Makes about 24 – 4” cakes.