Thursday, May 17, 2012

Corn Cakes & Blackberry Syrup

Yum is all I can say!

This weekend I spent some time browsing the internet for a few new recipes to add to our monthly menu as I get ready for another once-a-month stock up.
One recipe that really caught my eye was on Pioneer Woman and it was for Cornmeal Pancakes and Blackberry Syrup. I love corn cakes and since I have a bunch of blackberries stored in my freezer I thought I would try making the syrup. 
My version of course! 
A few years ago I posted a recipe for cornmeal pancakes. You can find it HERE but tonight I decided to try a slightly different version. 

Corn Cakes

2 cups coarse ground cornmeal
1 1/2 cups boiling water
1 1/4 cups milk
1 egg
2 cups flour
4 tsp. baking powder
1 tsp. salt
1/4 cup sugar

Place cornmeal in a large mixing bowl and pour the boiling water over top. 
Stir until thick.
Add milk, egg and flour.
In another small bowl, combine the baking powder, salt and sugar and then add it to the batter.
Cook small (serving spoon) size pancakes on a hot buttered griddle.

Ready for the Blackberry Syrup recipe?
Actually I would recommend that you make the syrup first that way it will be ready when your cakes are done.

Blackberry Syrup

6 cups blackberries
1 1/2 cups water
2 cups sugar
6 tbsp. cornstarch
2 tsp. vanilla
3 more cups water

Place blackberries and 1 1/2 cups water in a pan.
Bring to a boil. 
Mash the berries with a potato masher but be careful so that you don't splash hot juice on your self or on the counter ~ it will stain everything not to mention burn you.
Pour into a strainer and let set until juices have drained.
If you don't mind the seeds then you can omit this step. I like blackberries but hate the seeds so I always strain them.
Now return the juice back to the pan, add sugar and bring to a boil again.
In a bowl, combine about a cup of the hot juice with the cornstarch. Whisk it around until the cornstarch is dissolved and thickened.
Add this mixture back to the boiling pan and continue to stir.
This will get thick really quick!
When it does add the vanilla and the remaining 3 cups of water. Simmer and stir until ready to serve.
Place any remaining syrup in a mason jar with a lid (or any other sealed container that you may have) and refrigerate.
I think this would make a good topping for lots of things like ice cream, angel food cakes, waffles and more.
Well that's all for my adventures in the kitchen today.
I'm heading outdoors to enjoy the nice weather.
Have a great evening!


Loretta said...

Yum and this is some good eating Jessica!

Carmen C. said...

Can you believe I have never had corn cakes?? they look good and that syrup sounds delicious!!! I don't like the big seeds in blackberries either so I love your straining idea:D Have a great evening!

Sharon said...

Oh YUM! That blackberry syrup looks good. I don't like the seeds either. Thanks for the recipes!

Robin at The Primitive Hutch said...

I say YUM too!!! Thanks for sharing!!!
Hope you got to go outside and enjoy the rest of the day!!!
Been beautiful here too!
Prim Blessings

black bear cabin said...

ive never had corn cakes either...i may have to add this one in the mix to try...sounds good :) thanks!

black bear cabin said...
This comment has been removed by the author.
Trace4J said...

I love corn cakes. I make hoe cakes.
Very very good.
And the syrup looks heavenly.
Thanks for sharing.

Granny Sue said...

OK, I've got to try this! Thank for the recipe!