Recipe: Corn Cakes with Raspberry Butter

Corn Cakes with Raspberry Butter


1/2 cup all-purpose 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


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
1/2 cup unsalted butter
1 tablespoon seedless raspberry jam

With electric mixer, whip butter with raspberry jam.

Makes 1/2 cup Raspberry Butter.