Best 4 Cornmeal Griddlecakes With Raspberry Jalapeno Topping Recipes
When a cornmeal batter meets a raspberry and jalapeno compote, a symphony of flavors unfolds. The earthy sweetness of the cornmeal, the tangy spiciness of the jalapeno, and the vibrant tartness of the raspberries come together in perfect harmony, creating a breakfast or brunch dish that is both unique and unforgettable.
Let's cook with our recipes!
CORNMEAL GRIDDLE CAKES
Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.
Provided by somocdl
Categories 100+ Everyday Cooking Recipes
Time 19m
Yield 5
Number Of Ingredients 9
Steps:
- Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
- Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g
CORNMEAL GRIDDLECAKES WITH RASPBERRY JALAPENO TOPPING
Steps:
- Place the cornmeal in a large mixing bowl and pour the boiling water over it, stirring well to combine. Add the flour, salt, baking powder, egg, melted butter and milk. Beat the batter until it is mixed. Add the corn kernels and stir until thoroughly mixed.
- Heat a griddle over medium high heat. Brush the hot griddle with oil or butter. Spoon about 2 tablespoons of batter for each pancake and cook until bubbles break on top of the pancakes. Flip and cook a few minutes until the bottoms are golden. Spoon Raspberry Jalapeno Topping over pancakes.
- In a small saucepan over low heat, combine the berries, jalapeno, lemon juice and sugar. Gently stir just until heated through and berries begin to fall apart. Remove from heat, stir in the mint and spoon over Cornmeal Griddlecakes.
CORNMEAL GRIDDLE CAKES (PRE-1940'S)
Make and share this Cornmeal Griddle Cakes (Pre-1940's) recipe from Food.com.
Provided by Chef Aint Bs
Categories Breads
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix and sift dry ingredients.
- Combine beaten egg and milk.
- Add to dry ingredients.
- Stir in shortening.
- Pour on a hot griddle.
Nutrition Facts : Calories 160.1, Fat 5.8, SaturatedFat 2.9, Cholesterol 32.5, Sodium 535.5, Carbohydrate 22.2, Fiber 1.2, Sugar 0.1, Protein 4.9
CORNMEAL AND CURRANT GRIDDLECAKES WITH APPLE-CINNAMON SYRUP
Steps:
- Make syrup:
- Boil syrup ingredients in a large saucepan until reduced to 3/4 cup.
- Make griddlecakes:
- Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in currants. Stir together yogurt and eggs with a fork in another bowl and stir into flour mixture with melted butter just until incorporated.
- Heat a lightly greased large nonstick skillet over moderately low heat until hot. Pour 1/4-cup measures of batter into skillet in batches, forming 3 1/2-inch cakes, and cook about 3 minutes, or until undersides are golden. Turn and cook 1 minute more, or until golden. Transfer to a baking sheet and keep warm in a 250°F oven while cooking remaining cakes.
- Serve griddlecakes with warm syrup.
Tips:
- Choose the right cornmeal. For the best flavor and texture, use a stone-ground cornmeal. It has a more complex flavor and a coarser texture than regular cornmeal.
- Let the batter rest. This allows the cornmeal to absorb the liquid and the baking powder to activate. This will result in a lighter, fluffier griddlecake.
- Cook the griddlecakes over medium heat. This will help them cook evenly without burning.
- Serve the griddlecakes immediately. They are best when served hot and fresh.
- For the raspberry-jalapeño topping, use fresh raspberries for the best flavor. If you don't have fresh raspberries, you can use frozen raspberries that have been thawed and drained.
- Taste the topping before serving. You may want to adjust the amount of sugar or jalapeño to your liking.
Conclusion:
Cornmeal griddlecakes with raspberry-jalapeño topping is a delicious and easy-to-make breakfast or brunch recipe. The griddlecakes are light and fluffy, with a slightly sweet flavor from the cornmeal. The raspberry-jalapeño topping is a perfect complement, adding a sweet and spicy kick. This recipe is sure to be a hit with your family and friends.
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