Maple Corn Cakes with Chia & Berry Compote
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