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Corn Cakes with Peach Jalapeno Jam

Jackie Gennet of Bushel & Pecks's

Chef demonstration
Desserts
Summer

Corn Cakes:

  • 1 cup whole wheat flour
  • 1/2 cup coarse ground corn meal
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 2 Eggs
  • 1 cup buttermilk or whole milk
  • 1 Tbsp honey
  • 2 cups sweet corn (about 3 ears)
  • 1/2 cup fat, for pan (Canola, Olive, Peanut oil. Butter or Pure Lard)

Remove corn from cob using a small knife (serrated knife works well.
Set aside.) Mix all dry ingredients well. Add egg and milk. Stir until
dry ingredients are completely wet. Stir in sweet corn and honey.
Bring a sturdy skillet (cast iron is best) to a medium-high temp and
add 1/4 cup oil or fat. Once hot, place tablespoons of batter in pan
and cook until the top is bubbly. Cook at a high temp, but be careful
not to burn. Flip cakes and cook until firm, but still slightly tender
to the touch. Add fat to pan as needed; this recipe will make about
12 2 inch cakes.

Quick Jam:

  • 1 cup peaches
  • 1 cup cane sugar
  • 1/4 seeded jalapeno, diced

Peel and pit peaches. Cut into large pieces and place in bowl. Add
sugar; stir until almost dissolved and mash peaches. Simmer on medium
heat for about 15 minutes, until color changes to a golden yellow and
mixture is thicker than syrup. Dice 1/4 of a jalapeño pepper, avoiding
seeds. Mix into jam. Place in a jar to cool. (This will last about 4
weeks in the fridge.)


Serve corn cakes with a heaping tablespoon of jam on top and garnish
with fine diced sweet bell pepper. Serves 4 as a main dish or 8 as a
side dish.

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