30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Boiled Cornmeal Cakes
Boiled Cornmeal Cakes
Boiled Cornmeal Cakes
⏱50 min
👥6
🔥280 cal
Medium
🍽️American
A sophisticated take on boiled cornmeal cakes, featuring stone-ground cornmeal for a rustic texture, smoked paprika for depth, and a dollop of crème fraîche for richness. Finished with fresh chives.
A sophisticated take on boiled cornmeal cakes, featuring stone-ground cornmeal for a rustic texture, smoked paprika for depth, and a dollop of crème fraîche for richness. Finished with fresh chives.
In a large bowl, whisk together the Cornmeal Mixture ingredients: Stone-Ground Yellow Cornmeal, Fine Semolina Flour, Baking Powder, Smoked Paprika, Cayenne Pepper, Sea Salt, and Maple Syrup.
In a separate bowl, whisk together the Milk and Egg Yolks.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the Melted Butter.
Bring a large pot of salted water to a gentle boil.
Drop spoonfuls of the batter into the boiling water. Cook for 4-6 minutes, or until the cakes float to the surface and are golden brown.
Remove the cakes with a slotted spoon and drain on paper towels.
Serve immediately, topped with a dollop of Crème Fraîche and a sprinkle of Fresh Chives.
Ingredients
6
1 cup120 gStone-Ground Yellow Cornmeal
1/4 cup30 gFine Semolina Flour
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLSmoked Paprika
1/4 tsp1.25 mLCayenne Pepper
1/2 tsp2.5 mLSea Salt
1 tbsp15 mLMaple Syrup
1 cup240 mLFull-Fat Milk
22Large Egg Yolks
3 tbsp45 mLUnsalted Butter-melted
1/4 cup60 mLCrème Fraîche
2 tbsp30 mLFresh Chives-chopped
Equipment
Large bowl
Whisk
Large pot
Slotted spoon
Paper towels
Instructions
In a large bowl, whisk together the Cornmeal Mixture ingredients: Stone-Ground Yellow Cornmeal, Fine Semolina Flour, Baking Powder, Smoked Paprika, Cayenne Pepper, Sea Salt, and Maple Syrup.
In a separate bowl, whisk together the Milk and Egg Yolks.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the Melted Butter.
Bring a large pot of salted water to a gentle boil.
Drop spoonfuls of the batter into the boiling water. Cook for 4-6 minutes, or until the cakes float to the surface and are golden brown.
Remove the cakes with a slotted spoon and drain on paper towels.
Serve immediately, topped with a dollop of Crème Fraîche and a sprinkle of Fresh Chives.
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