Corn Cakes & Berry Compote
These Maple Corn Cakes with Chia and Berry Compote is a spin on the classic corn cake. Typically served as a savory side, a touch of maple syrup brings a hint of sweetness. It’s even better when topped with a fresh fruit compote.
It tastes like you’re cheating by having dessert before breakfast.
As an adult, brunch now means even more. It can be family or it can be good friends catching up on their week.
You can find many cafes and restaurants offering a lavish brunch on the weekend in your neighborhood. But, I still prefer to create my own at home.
Substitution: The maple syrup in the corn cake mix can be swapped for 2 – 3 tablespoons of honey.
For the compote, the sky is the limit. You can choose any fresh or frozen fruit your family enjoys.
Apples, pears, peaches and more. Just make sure you peel any skinned fruits before cooking. And, of course, white sugar is always optional.
Maple Corn Cakes with Chia & Berry Compote
Ingredients
Corn Cake
- 1/3 cup Cornmeal
- 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/3 cup milk
- 2 tbsp maple syrup
- 1 tbsp sugar (*optional to taste)
- 2 tbsp canola or other cooking oil
Compote
- 1 1/2 cups fresh or frozen strawberries
- 1 1/2 cup fresh or frozen blueberries *you can substitute any of your favorite fruits
- 1 tsp sugar
- 1 tsp Chia seeds
- 3 tbsp orange juice
Instructions
Corn Cakes
- In a large bowl, mix together cornmeal, baking powder, flour, milk, syrup, sugar and egg
- Pour oil into skillet and heat on medium-high
- Using a regular table spoon, scoop the corn batter and place into the hot oil
- Wait 1 – 2 minutes to brown, then flip to brown the other side.
- Remove and set on paper towels or rack to drain
Compote
- Place all fruit and orange juice in a sauce pan on medium heat
- Once it reaches a slow boil, reduce heat to medium-low and mash fruit with a wooden spoon
- Continue cooking on medium-low for about 8 – 10 minutes
- Mash fruit once more and remove from heat
- Once cooled, stir in chia seeds
- Serve over corn cakes
This recipe was received in conjunction with a paid promotion in 2015.