Cornmeal Griddlecakes With Raspberry Jalapeno Topping Recipes

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CORNMEAL GRIDDLE CAKES



Cornmeal Griddle Cakes image

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

1 ½ cups cornmeal
1 cup boiling water
1 cup all-purpose flour
3 tablespoons white sugar
2 tablespoons butter, melted
2 tablespoons baking powder
1 pinch salt
1 ½ cups milk
1 egg, beaten

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



Cornmeal Griddlecakes with Raspberry Jalapeno Topping image

Provided by Food Network

Categories     dessert

Yield 4 to 6 servings

Number Of Ingredients 14

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

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)



Cornmeal Griddle Cakes (Pre-1940's) image

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

1 cup cornmeal
1 cup flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 egg, well beaten
2 1/2 cups milk
2 tablespoons fat, melted

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



Cornmeal and Currant Griddlecakes with Apple-Cinnamon Syrup image

Categories     Dairy     Fruit     Breakfast     Brunch     Quick & Easy     Yogurt     Currant     Apple     Fall     Winter     Pan-Fry     Gourmet

Yield Serves 4

Number Of Ingredients 15

For syrup:
2 cups apple juice
1/2 cup apple jelly
3-inch cinnamon stick
For griddlecakes:
1 cup all-purpose flour
1/2 cup cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/3 cup dried currants
1 1/4 cups plain yogurt
2 large eggs
1/2 stick unsalted butter, melted

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.

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