Cornmeal Griddlecakes With Raspberry Jalapeno Topping

Recipe Ingredients

1/2 cup	31g / 1.1oz	Cornmeal
1/2 cup	118ml	Boiling water
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Baking powder
1		Egg - beaten
1/4 cup	49g / 1.7oz	Butter - (1/2 stick) - melted
1/4 cup	59ml	Milk
1		Ear of corn - husked, and kernels removed
		Raspberry Jalapeno Topping - see * Note

Recipe Instructions

* Note: See the "Raspberry Jalapeno Topping" recipe which is included in this collection.

Place the cornmeal in a large mixing bowl and pour the boiling water over it, stirring well to combine. Add the flour, salt, baking powder, egg, melted butter and milk. Beat the batter until it is mixed. Add the corn kernels and stir until thoroughly mixed.

Heat a griddle over medium-high heat. Brush the hot griddle with oil or butter. Spoon about 2 tablespoons of batter for each pancake and cook until bubbles break on top of the pancakes. Flip and cook a few minutes until the bottoms are golden. Spoon Raspberry Jalapeno Topping over pancakes.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6326 broadcast 11-29 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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