Cornmeal Cakes with Berry-Fig Chutney

We love a schmear of goat cheese on these cakes but any spreadable cheese will work. Try Boursin or a triple cream Brie.

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5.0 by 5 people

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  • Makes: 8 servings
  • Serving Size: 2 cakes plus 1/4 cup chutney
  • Makes: 16 cakes plus 2 cups chutney
  • Total Time: 30 mins

Cornmeal Cakes with Berry-Fig Chutney

Directions

  1. In a small bowl combine flour, baking powder, sugar, and salt. In a medium bowl whisk boiling water into cornmeal. Whisk in melted butter until smooth; whisk in egg. Add flour mixture and whisk just until combined. If necessary, whisk in milk (up to 4 tablespoons) to thin batter.
  2. Heat a greased griddle or skillet over medium heat. Drop rounded tablespoons of batter onto griddle. Cook 2 to 3 minutes or until golden brown, turning once. Transfer to a platter. Cover with foil; keep warm. Repeat with remaining batter. Top with cheese, Berry-Fig Chutney, berries, and mint.

Berry-Fig Chutney

Directions

  1. In a medium saucepan combine 2 cups of the berries, figs, onion, vinegar, honey, and thyme sprigs. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until thickened, stirring occasionally. Remove from heat; stir in remaining 1/2 cup berries. Cool. Remove; discard thyme stems.
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Nutrition Facts (Cornmeal Cakes with Berry-Fig Chutney)

  • Per serving:
  • 175 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 31 mg chol. ,
  • 205 mg sodium ,
  • 32 g carb. ,
  • 4 g fiber ,
  • 11 g sugar ,
  • 4 g pro.
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