Recipe For Cooking Corn Cakes With Raspberry Butter

Toaster Oven Biscuits :: Savory Biscuits

Corn Cakes with Raspberry Butter

1/2 C. flour
1/2 C. yellow cornmeal
2 Tbsp. sugar (optional)
1/2 tea. baking powder
1/4 tea. salt
1 lrg. egg
1/2 C. milk
2 Tbsp. butter, melted

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 prepared cookie sheet by spoonsful. Bake 15 or 18 min. until cakes are done. Serve hot with Raspberry Butter.

Raspberry Butter
1/2 C. unsalted butter
1 Tbsp. seedless raspberry jam

With electric mixer, whip butter with raspberry jam.

Makes approximately 1/2 C. Raspberry Butter.