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.
|2||cups yellow cornmeal|
|1||cup all-purpose flour|
|2||teaspoons baking powder|
|½||teaspoon baking soda|
|1||teaspoon ground black pepper|
|1||bunch scallions, chopped|
|1||cup dried cranberries|
|1||cup frozen corn kernels, defrosted|
|¾||cup vegetable oil|
|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.
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.
|12||ounces fresh cranberries|
|12||ounces fresh strawberries, hulled, or 2 boxes (6 ounces each) fresh raspberries|
|Juice of 1 lemon|
|Pinch of salt|
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.