Blackberry Corn Cakes with Peach-Maple Ice Cream Recipe

Name: Blackberry Corn Cakes with Peach-Maple Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 200.
2
In a large bowl, whisk the flour, cornmeal, baking powder, granulated sugar and salt.
3
Working over a blender, use a table knife to scrape the milky liquid from the corn cobs.
4
Add half of the corn kernels, the milk and the egg yolks to the blender and puree until smooth.
5
Whisk the corn puree into the dry ingredients.
6
Fold in the melted butter and the remaining corn kernels.
7
Using an electric mixer, beat the egg whites until stiff peaks form.
8
Fold the beaten whites into the batter, then carefully fold in the blackberries.
9
Heat a large griddle.
10
Brush lightly with butter.
11
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.
12
Flip the corn cakes and cook until golden, about 2 minutes longer.
13
Transfer the corn cakes to a baking sheet and keep warm in the oven while you prepare the rest.
14
Stack 4 or 5 corn cakes on each plate and dust with confectioners' sugar.
15
Top each stack with a scoop of Peach-Maple Ice Cream and serve right away.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, 2/3 cup stone-ground yellow cornmeal, 1 1/2 teaspoons baking powder, 3 tablespoons granulated sugar, and more.

Yes, Blackberry Corn Cakes with Peach-Maple Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Blackberry Corn Cakes with Peach-Maple Ice Cream

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