This corn cake can be prepared in advance
Chef Jamie says: This corn cake can be prepared in advance and left at room temperature until serving.
This recipe makes 2 - 9 inch cakes.
2 cups all-purpose flour
1 cup yellow cornmeal
6 T. brown sugar
1/4 t. salt
4 T. dried cranberries, finely chopped
2 eggs, lightly beaten
1 1/2 cups milk
6 T. vegetable oil
In a large bowl, stir together the flour, cornmeal, brown sugar and salt.
Stir in the cranberries.
In another bowl, whisk together the eggs, milk and 2 tablespoons of the oil.
Pour the egg mixture into the dry ingredients and stir gently until just combined. Do not over mix.
Place 1 tablespoon of oil into each of two 9 inch skillets.
When hot, scrape half of the batter into each skillet.
Cook over low heat until the corncake has browned on the bottom and bubbles have formed on the surface, about 5 minutes.
Using a large metal spatula, transfer the cakes to dinner plates. Heat the remaining oil, divided, in both skillets. Gently invert each cake back into the skillet and cover the pans.
Cook until the cakes spring back when lightly pressed, about 5 minutes longer.
Jamie Gwen is a Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author.For the past 13 years, she has brought the best to radio with her weekly Live Radio Show filled with delicious conversation, heard every Sunday from 8:00am to 10:00am on KFWB News Talk 980 in Southern California and heard worldwide on iTunes and the Internet.
Jamie can also be heard on Martha Stewart Living Radio on Sirius/XM and she can be seen stirring up something delicious on television shows and in print nationwide.
Jamie’s most recent cookbook entitled “Good Food For Good Times 2” is now available as an eBook and has been featured on Emeril Live, Martha Stewart and QVC. She is a graduate of The Culinary Institute of America and her website, www.chefjamie.com, is a scrumptious resource for food lovers everywhere.
Recipe Courtesy of Jamie Gwen, 2012