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Recipe for cornmeal cakes with cranberry chutney

Aram Boghosian for The Boston Globe

Makes 20 3-inch cakes

Very crisp and crunchy, these cornmeal cakes are studded with scallions, dried cranberries, and corn. The batter should be the consistency of hot cereal; it thickens on standing, so keep adding water a spoonful at a time, if necessary. Although you make them like pancakes, they take much longer to cook on the inside, so allow time. You can make them in advance and reheat them in one layer in a 375-degree oven for 5 minutes.

CORNMEAL CAKES

2cups yellow cornmeal
1cup all-purpose flour
2teaspoons baking powder
½teaspoon baking soda
teaspoons salt
1teaspoon ground black pepper
1bunch scallions, chopped
1cup dried cranberries
1cup frozen corn kernels, defrosted
¾cup vegetable oil
cups water
Extra vegetable oil (for frying)

1. In a bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and pepper.

2. Stir in the scallions, cranberries, and corn. Add the oil and stir well. Add 1 cup of the water and stir to form a mixture the thickness of hot cereal. Add more water, 2 tablespoons at a time, if necessary. Add more of the remaining water as the mixture sits to maintain the loose consistency.

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3. In a large nonstick skillet, heat enough oil to barely coat the bottom. When it is hot, add the batter in 4 mounds. Cook over medium-low heat for 5 minutes, or until you see tiny bubbles around the top edge of the cakes. Turn and continue cooking for 5 minutes more, or until the cakes are golden on both sides. Cook the remaining corn cakes in the same way, adding more oil to the pan, if necessary. Serve with cranberry chutney.

CRANBERRY CHUTNEY

12ounces fresh cranberries
12ounces fresh strawberries, hulled, or 2 boxes (6 ounces each) fresh raspberries
Juice of 1 lemon
Pinch of salt
½cup sugar

1. In a saucepan, combine the cranberries, strawberries or raspberries, lemon juice, salt, and sugar. Cook over low heat, stirring often, for 3 minutes, or until the sugar melts.

2. Let the mixture bubble steadily for 15 minutes, stirring often, or until it reduces and thickens.

Adapted from the Pequot Museum