• 8 Ratings

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

Source: Better Homes and Gardens
Advertisement

Cornmeal Cakes with Berry-Fig Chutney

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts (Cornmeal Cakes with Berry-Fig Chutney)

175 calories; 3 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 31 mg cholesterol; 205 mg sodium. 198 mg potassium; 32 g carbohydrates; 4 g fiber; 11 g sugar; 4 g protein; 0 g trans fatty acid; 257 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 0 mcg vitamin b12; 104 mg calcium; 2 mg iron;

Berry-Fig Chutney

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews

8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0