Sweet Hot Corn Cake with Blackberry Sauce

Follow our step-by-step guide on how to make Sweet Hot Corn Cake with Blackberry Sauce.

1. Step 1

   Begin by heating a saucepan over medium heat and combine one cup of fresh blackberries, half a cup of vibrant orange juice, and a quarter cup of golden honey.

2. Step 2

   Allow this delightful mixture to reach a boil, then lower the heat and let it simmer for about ten minutes, until the blackberries soften and transform into a luscious sauce.

3. Step 3

   In a spacious bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and a pinch of salt.

4. Step 4

   Stand an ear of corn upright on a cutting board and carefully slice the kernels off the cob, transferring them to a bowl.

5. Step 5

   Use the flat side of your knife to scrape the cob, extracting the sweet corn milk, and add it to the bowl.

6. Step 6

   Stir in buttermilk, eggs, three tablespoons of honey, three tablespoons of melted butter, and diced jalapeno peppers for a kick of flavor.

7. Step 7

   Gently fold the corn-buttermilk mixture into the dry ingredients, then incorporate half a cup of sliced blackberries, a sprinkle of orange zest, and fresh chopped thyme for an aromatic touch.

8. Step 8

   Strain the blackberry sauce through a fine-mesh strainer into a bowl, discarding the solids, and return the smooth sauce to the saucepan.

9. Step 9

   In a small bowl, blend two tablespoons of orange juice with cornstarch, then stir in a few drops of the blackberry sauce before pouring it back into the saucepan.

10. Step 10

    Bring this mixture to a boil, stirring until it thickens into a syrupy delight, which should take about five minutes.

11. Step 11

    For a sweet finishing touch, whip together three tablespoons of unsalted butter with one tablespoon of honey until creamy to create honey butter.

12. Step 12

    Melt a teaspoon of butter on a griddle over medium-high heat, then drop a quarter cup of the corn cake batter onto the griddle.

13. Step 13

    Cook until bubbles form and the edges appear dry, roughly three to four minutes, then flip and brown the other side for an additional two to three minutes.

14. Step 14

    Repeat this process with the remaining batter.

15. Step 15

    Serve your warm corn cakes topped with a generous dollop of honey butter and a drizzle of the rich blackberry syrup, creating a dish that’s not just a meal but a celebration of flavors.