Share This
In the South, breakfast is usually on the later side. Especially on the weekends, families take their time to enjoy their lazy Saturday morning before grabbing a bite to eat. So, for me, brunch was just a way of life. My grandmother really knew how to put on a spread, offering eggs, bacon, several types of toast and twice as many preserves to go with it. There was always fresh fruit, cereal and more to choose from. It was an event not to be missed. Even now, staying at a hotel that offers “free brunch” usually leaves me thinking, “Still not as good as Nana’s.”
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.
Cornmeal was always a staple in the homes I frequented as a child. My mother, my grandmother and many generations back each had their own special recipes for how to use it. The first scratch recipe I ever learned was sweet cornbread. It can be used for a wide variety of recipes for entree, dessert and side dishes.
I decided to put 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 and having dessert first!
Maple Corn Cakes with Chia & Berry Compote
- ⅓ cup PAN Cornmeal
- ⅓ cup all-purpose flour
- ½ tsp baking powder
- ⅓ cup milk
- 2 tbsp maple syrup
- 1 tbsp sugar (*optional, to taste)
- 2 tbsp canola or other cooking oil
- 1½ cups fresh or frozen strawberries
- 1½ cup fresh or frozen blueberries (*you can substitute any of your favorite fruits)
- 1 tsp sugar
- 1 tsp Chia seeds
- 3 tbsp orange juice
- 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
- 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
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.
P.A.N. Cornmeal is a versatile ingredient and a great base for brunch favorites! It is the number one cornmeal in South America and, thanks to its rich nutrients and versatility, cornmeal is a staple in countries all over the globe. Offering 100% pre-cooked white corn, P.A.N. is gluten-free and doesn’t contain any preservatives, artificial colors or flavorings. The entire process is chemical free. Because it’s pre-cooked, it can be used with just water to make instant corn dough for a variety of dishes. You don’t have to travel to become a food explorer!
For a wide variety of inspiration and recipes using P.A.N. Cornmeal, visit the P.A.N. Tumblr page → http://panrecipes.tumblr.com
You can Tweet us too @RemakingJune
