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How to Make Sweet Hot Corn Cake - A Step-by-Step Guide

Sweet hot corn cake is a delicious and indulgent dish that combines the sweetness of corn with a spicy kick. This recipe is perfect for those who love a little heat in their food, but also enjoy a touch of sweetness. Whether you're serving it as a side dish or as a main course, this corn cake is sure to be a hit at any meal.

The beauty of sweet hot corn cake lies in its versatility. It can be served as a side dish alongside grilled meats, or as a main course with a side salad or some fres...

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Ingredients

  • 1 cup blackberries
  • ½ cup orange juice
  • ¼ cup honey
  • 1 cup all-purpose flour
  • ½ cup yellow cornmeal
  • ¼ cup white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ear fresh corn, husked
  • 1 ¼ cups buttermilk
  • 2 eggs
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 jalapeno peppers, seeded and chopped
  • ½ 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

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine 1 cup blackberries, 1/2 cup orange juice, and 1/4 cup honey in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer until blackberries break down into a sauce, about 10 minutes.
  • Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
  • Hold corn ear upright on a cutting board; slice kernels off the cob carefully with a knife. Transfer corn kernels to a bowl. Run the flat side of the knife along the cob to extract corn milk; pour into the bowl. Mix in buttermilk, eggs, 3 tablespoons honey, 3 tablespoons melted butter, and jalapeno peppers.
  • Mix corn-buttermilk mixture into flour mixture. Fold in 1/2 cup sliced blackberries, orange zest, and thyme.
  • Pour blackberry sauce into a bowl through a fine-mesh strainer. Pour sauce back into the saucepan. Discard solids.
  • Mix 2 tablespoons orange juice and cornstarch together in a small bowl. Stir a few drops of the blackberry sauce into the cornstarch mixture. Pour cornstarch mixture into the saucepan. Bring to a boil, stirring until thick and syrupy, about 5 minutes.
  • Whip 3 tablespoons unsalted butter and 1 tablespoon honey together to make honey butter.
  • Melt 1 teaspoon butter on a griddle over medium-high heat. Drop 1/4 cup corn cake batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Top warm corn cakes with a some honey butter and a drizzle blackberry syrup.

    • Nutrition

    431 cal.

    • Total Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 96mg
    • Sodium: 469mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 4g
    • Total Sugars: 39g
    • Protein: 8g
    • Vitamin C: 24mg
    • Calcium: 138mg
    • Iron: 2mg
    • Potassium: 311mg

    Categories

    Dessert recipes
    Baking recipes
    Sweet recipes
    Mexican recipes
    Comfort food recipes