Corn cakes with raspberry butter
Corn cakes with raspberry butter recipe in the biscuit category
Recipe ingredients:
- 1/2 cup flour
- 1/2 cup yellow cornmeal
- 2 tablespoons granulated sugar, optional
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 2 tablespoons butter, melted
- Raspberry butter:
- 1/2 cup unsalted butter
- 1 tablespoon seedless raspberry jam
Recipe method:
- Preheat oven to 400 degrees F. Spray or grease a cookie sheet.
- In bowl mix flour, meal, sugar, baking powder, salt and milk. Mix well.
- Add beaten egg and melted butter. Drop onto greased cookie sheet by spoonsful.
- Bake 15 or 18 minutes until cakes are done. Serve hot with raspberry butter.
- Raspberry butter: with electric mixer, whip butter with raspberry jam.
Tags: corn, cakes, raspberry, butter, recipe, biscuit, recipes, cooking