Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 18, 2018 Print Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 8 Yield: 16 cakes plus 2 cups chutney Jump to Nutrition Facts Ingredients ¼ cup all-purpose flour 1 ½ teaspoon baking powder 1 teaspoon sugar ¼ teaspoon salt 1 cup boiling water 1 cup yellow cornmeal 1 tablespoon butter, melted 1 egg, lightly beaten Milk (optional) Goat cheese or Quark (European-style fresh cheese) 1 recipe Berry-Fig Chutney Fresh blueberries, blackberries, and/or mint leaves Berry-Fig Chutney 2 ½ cup fresh blueberries and/or blackberries ½ cup finely chopped dried figs ½ cup finely chopped red onion 3 tablespoon balsamic vinegar 1 tablespoon honey 3 sprigs fresh thyme Directions 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. 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 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. Print Nutrition Facts (per serving) 175 Calories 3g Fat 32g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 175 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 31mg 10% Sodium 205mg 9% Total Carbohydrate 32g 12% Total Sugars 11g Protein 4g Vitamin C 10.6mg 53% Calcium 104mg 8% Iron 1.7mg 9% Potassium 198mg 4% Folate, total 60.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.