Prepare Blackberry Habanero Jam: Combine all Blackberry Habanero Jam ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 15-20 minutes, or until thickened. Let cool.
In a large bowl, combine all Blue Corn Cake ingredients. Mix until just combined; do not overmix.
Pour batter onto a lightly greased baking sheet and spread into a 9-inch circle.
Bake for 15-20 minutes, or until golden brown.
While the cake is baking, cook the Smoked Bison Sausage according to package directions.
Cut the Blue Corn Cake into wedges.
Serve the Smoked Bison Sausage with the Blue Corn Cake wedges. Top with Crème Fraîche, Chopped Cilantro, and a dollop of Blackberry Habanero Jam.
Ingredients
4
1 lb450 gSmoked Bison Sausage
1 cup120 gBlue Cornmeal
1/4 cup30 gAll-Purpose Flour
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLSalt
1/2 cup120 mLButtermilk
11Egg
3 tbsp45 mLMelted Butter
1 cup140 gFresh Blackberries
1/4 cup50 gSugar
1 tbsp15 mLApple Cider Vinegar
1/21Habanero Pepper-minced (remove seeds for less heat)
2 tbsp30 mLCrème Fraîche
2 tbsp30 mLChopped Cilantro
Equipment
Oven
Large Bowl
Baking Sheet
Small Saucepan
Skillet or Grill Pan
Instructions
Preheat oven to 375°F (190°C).
Prepare Blackberry Habanero Jam: Combine all Blackberry Habanero Jam ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 15-20 minutes, or until thickened. Let cool.
In a large bowl, combine all Blue Corn Cake ingredients. Mix until just combined; do not overmix.
Pour batter onto a lightly greased baking sheet and spread into a 9-inch circle.
Bake for 15-20 minutes, or until golden brown.
While the cake is baking, cook the Smoked Bison Sausage according to package directions.
Cut the Blue Corn Cake into wedges.
Serve the Smoked Bison Sausage with the Blue Corn Cake wedges. Top with Crème Fraîche, Chopped Cilantro, and a dollop of Blackberry Habanero Jam.
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