Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
Print
RECIPE: Blueberry Corncakes
- Yield: Serves 4
Description
Crisp on the edges with a cornmeal crunch in the tender middle. Perfect for a winter day.
Ingredients
Units
Scale
- 2/3 cup flour
- 1/2 cup yellow cornmeal
- 2 Tbsps sugar
- 1 Tbsp baking powder
- 2 tsps cinnamon
- 1/4 tsp salt
- 1 egg
- 1 cup milk
- 2 Tbsps canola oil, divided
- 1 Tbsp butter
- 1 cup blueberries, fresh or frozen (not thawed)
Instructions
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, cinnamon, and salt.
- In another bowl, beat the egg well, then whisk in milk, then 1 tablespoon canola oil. Pour into the dry ingredients and stir until just blended. Gently fold in the blueberries.
- Heat a skillet with 1 tablespoon each of canola oil and butter. Drop the batter by spoonfuls into the pan; use the back of a spoon to spread the batter into 4-inch rounds. When the cakes are crisp and brown, flip them and cook the other side. Keep them warm in a 250°F oven until you’re ready to serve them.
- Serve the cakes in a puddle of hot maple syrup; butter is optional. You will be fortified and can now go out and play in the snow…
