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    Home » FOOD

    Corn Cakes & Berry Compote

    Published: Jul 20, 2015 · Modified: Apr 17, 2023 by Rhonda ·

    Post contains affiliate links. Purchases made through links provide us with a small commission. As an Amazon Associate I earn from qualifying purchases. Please refer to our disclosure policy for more information.

    Jump to Recipe Print Recipe

    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.  

    maple corn cakes with chia mixed fruit compote RemakingJune

    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.

    maple corn cakes with chia mixed fruit compote RemakingJune2

    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.

    📖 Recipe

    maple corn fritters with chia mixed fruit compote RemakingJune

    Maple Corn Cakes with Chia & Berry Compote

    RemakingJune
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Brunch
    Cuisine Southern
    Servings 8

    Ingredients
      

    Corn Cake

    • ⅓ cup Cornmeal
    • ⅓ cup all-purpose flour
    • ½ teaspoon baking powder
    • ⅓ cup milk
    • 2 tablespoon maple syrup
    • 1 tablespoon sugar (*optional to taste)
    • 2 tablespoon canola or other cooking oil

    Compote

    • 1 ½ cups fresh or frozen strawberries
    • 1 ½ cup fresh or frozen blueberries *you can substitute any of your favorite fruits
    • 1 teaspoon sugar
    • 1 teaspoon Chia seeds
    • 3 tablespoon 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
    Tried this recipe?Let us know how it was!
    Maple Corn Cakes with Chia and Mixed Berry Compote on RemakingJune

    This recipe was received in conjunction with a paid promotion in 2015.

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    Rhonda

    About Rhonda

    Rhonda is a wanna be foodie, coffee and chocolate lover, and a genealogy nerd. If shopping was a sport, she would actually set records for it. Creating recipes in her kitchen is how she relaxes. She also loves spending time with her family and getting away when she can to the lake.

    5 from 1 vote (1 rating without comment)

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    I am an Ohio native who now calls Indiana home, hence the name Transplanted Buckeye Media.

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