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Sweet Hot Corn Cake
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Elevate brunch with zesty orange and thyme sweet corn cakes topped with homemade blackberry syrup.
Ingredients:
  • 1 cup blackberries
  • 0.5 cup orange juice
  • 0.25 cup honey
  • 0.5 cup yellow cornmeal
  • 0.25 cup white sugar
  • 1 teaspoon baking powder
  • 1 ear fresh corn, husked
  • 1.25 cups buttermilk
  • 2 eggs
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 jalapeno peppers, seeded and chopped
  • 0.5 cup blackberries, sliced into small chunks
  • 1 orange, zested
  • 1 teaspoon fresh thyme
  • 2 tablespoons orange juice
  • 1 teaspoon cornstarch
  • 1 teaspoon butter
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon honey
Instructions:
  • In a saucepan over medium heat, mix blackberries, orange juice, and honey. Bring to a boil, then simmer until blackberries break down into a sauce, approximately 10 minutes.
  • In a large bowl, mix together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • Stand the corn upright on a cutting board, and slice the kernels off the cob gently with a knife. Transfer the kernels to a bowl. Scrape the cob with the flat side of the knife to collect the corn milk; add it to the bowl. Stir in buttermilk, eggs, 3 tablespoons honey, 3 tablespoons melted butter, and jalapeno peppers.
  • Incorporate the corn-buttermilk mixture into the flour mixture, gently combine with 1/2 cup of sliced blackberries, vibrant orange zest, and fragrant thyme leaves.
  • Strain blackberry sauce into a bowl through a fine-mesh strainer, then return sauce to the saucepan, discarding solids.
  • Combine 2 tablespoons of orange juice and cornstarch in a small bowl. Gradually whisk in a few drops of the blackberry sauce. Transfer the mixture into a saucepan and bring to a boil, stirring constantly until it thickens into a syrupy consistency, approximately 5 minutes.
  • Cream together 3 tablespoons of unsalted butter and 1 tablespoon of honey until smooth to create honey butter.
  • Heat 1 teaspoon of butter on a griddle over medium-high heat. Pour 1/4 cup of corn cake batter onto the griddle and cook until bubbles appear and the edges are dry, about 3 to 4 minutes. Flip and cook until the other side is golden brown, around 2 to 3 minutes. Repeat with the rest of the batter. Serve the warm corn cakes topped with honey butter and a drizzle of blackberry syrup.

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