My family and I went blackberry, raspberry and peach picking on the same day! It was irresistible- we were surrounded by ripe and beautiful fruit! 🙂 We really blew it out on the organic blackberries- so it was difficult to pick a recipe to use our gorgeous, overflowing half-pints of berries. This was it!!! The fresh corn sealed the deal. So special and delicious. This recipe was adapted from Food and Wine, contributed by Bobby Flay.
- 1 cup all-purpose flour
- 2/3 cup stone-ground yellow cornmeal
- 1 1/2 teaspoons baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 ears of corn, kernels removed, cobs reserved
- 1 1/2 cups milk
- 2 large eggs, separated
- 5 tablespoons unsalted butter, melted, plus more for the griddle
- 1 pint blackberries, halved lengthwise
- Confectioners’ sugar, for dusting or pure maple syrup, for drizzling
- Preheat the oven or warming drawer 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 the egg yolks to the blender and puree until smooth.
- Whisk the corn puree into the dry ingredients. Fold in the melted butter and the remaining corn kernels.
- Using an electric mixer, beat the egg whites until stiff peaks form. Fold the beaten whites into the batter, then carefully fold in the blackberries.
- 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 until 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.
- Stack 3 or 4 corn cakes on each plate and dust with confectioners’ sugar or drizzle with pure maple syrup. Serve right away.
These look absolutely divine!!!
I LOVED them!!
Can’t wait to try this recipe. Never thought of combining corn and blackberries, sounds amazing! I always pick blackberries from a local farm, even though I grow some in my backyard, ‘cos there’s never enough. Last year for some reason, I missed their season, and I couldn’t console myself. Thanks for the reminder!
I agree- there are never enough! 🙂
YUM! Yes, need to try these, now if only I can find some decent corn this summer…
YUM!! Can you come come make these for my family??? My kids think it’s so great that I have so many friends who are as food obsessed as I am !! 🙂
This photo is good enough to eat!
Date: Fri, 23 Aug 2013 11:44:38 +0000 To: allenmari@hotmail.com
We are starting to realize that maybe we are too focused on food!! 🙂
I’ll make them for all of you when you come to Stony Brook! Yes?
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