Blackberry Corn Cakes with Peach-Maple Ice Cream
- ACTIVE: 1 HR 15 MIN
- TOTAL TIME: 3 HRS
- SERVINGS: makes 24 to 30 corn cakes
Corn cakes, often referred to as hoe cakes or johnnycakes, are basically cornmeal pancakes; they can be savory or sweet. Bobby Flay tops his sweet version with big scoops of homemade Georgia-peach ice cream.
- 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
- Peach-Maple Ice Cream
- Preheat the oven 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 4 or 5 corn cakes on each plate and dust with confectioners' sugar. Top each stack with a scoop of Peach-Maple Ice Cream and serve right away.
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