Cornmeal Griddlecakes with Raspberry Jalapeno Topping Recipe

Name: Cornmeal Griddlecakes with Raspberry Jalapeno Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cornmeal; 1/2 cup boiling water; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1 tablespoon baking powder; 1 egg, beaten; 1/4 cup (1/2 stick) butter, melted; 1/4 cup milk; 1 ear corn, husked and kernels removed; 1 pint fresh raspberries; 1 jalapeno pepper, seeded and finely chopped; Juice of 1/2 a lemon; 1/3 cup sugar; 3 tablespoons chopped fresh mint

Servings: persons

1/2 cup cornmeal
1/2 cup boiling water
1/2 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 egg, beaten
1/4 cup (1/2 stick) butter, melted
1/4 cup milk
1 ear corn, husked and kernels removed
1 pint fresh raspberries
1 jalapeno pepper, seeded and finely chopped
Juice of 1/2 a lemon
1/3 cup sugar
3 tablespoons chopped fresh mint

1
Place the cornmeal in a large mixing bowl and pour the boiling water over it, stirring well to combine.
2
Add the flour, salt, baking powder, egg, melted butter and milk.
3
Beat the batter until it is mixed.
4
Add the corn kernels and stir until thoroughly mixed.
5
Heat a griddle over medium high heat.
6
Brush the hot griddle with oil or butter.
7
Spoon about 2 tablespoons of batter for each pancake and cook until bubbles break on top of the pancakes.
8
Flip and cook a few minutes until the bottoms are golden.
9
Spoon Raspberry Jalapeno Topping over pancakes.
10
In a small saucepan over low heat, combine the berries, jalapeno, lemon juice and sugar.
11
Gently stir just until heated through and berries begin to fall apart.
12
Remove from heat, stir in the mint and spoon over Cornmeal Griddlecakes.

588

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 14 ingredients. The key ingredients include: 1/2 cup cornmeal, 1/2 cup boiling water, 1/2 cup all-purpose flour, 1/2 teaspoon salt, and more.

Yes, Cornmeal Griddlecakes with Raspberry Jalapeno Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Griddlecakes with Raspberry Jalapeno Topping

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