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.
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.