New England Corn Cakes
- Yield 8 servings
These thick and crunchy cakes are terrific served with maple walnut butter.
Ingredients
- Corn Cakes:
- 2 cups unbleached flour
- 2 cups cornmeal
- 1/2 cup sugar
- 1 teaspoon salt
- 2 cups milk
- 4 -- eggs
- 1/2 cup melted butter
- -- Maple Walnut Butter (below)
- Maple Walnut Butter:
- 1/2 cup butter, softened
- 1/2 cup pure maple syrup
- 1/3 cup chopped walnuts
Instructions
- To prepare butter: Combine the butter and maple syrup in a bowl and whip until smooth. Stir in the walnuts. Yields 1 1/3 cups.
- To prepare the corn cakes: Sift the flour, cornmeal, sugar and salt into a bowl. Blend the milk, eggs and butter in a small bowl. Add to the dry ingredients and mix with a wooden spoon just until moistened. Spoon onto a griddle and bake until golden brown. Serve with Maple Walnut Butter. Yield 8 servings.
Recipe reprinted with permission from The Junior League of Rhode Island’s A Tasteful Reflection of Historic Rhode Island (Providence, Rhode Island, 1995).
