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Sweet Hot Corn Cake

Hilarie Burton

"Take brunch up a notch with these sweet, hot corn cakes flavored with orange zest and thyme and drizzled with homemade blackberry syrup."
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55 m servings 431 cals
Original recipe yields 6 servings

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  1. Combine 1 cup blackberries, 1/2 cup orange juice, and 1/4 cup honey in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer until blackberries break down into a sauce, about 10 minutes.
  2. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Hold corn ear upright on a cutting board; slice kernels off the cob carefully with a knife. Transfer corn kernels to a bowl. Run the flat side of the knife along the cob to extract corn milk; pour into the bowl. Mix in buttermilk, eggs, 3 tablespoons honey, 3 tablespoons melted butter, and jalapeno peppers.
  4. Mix corn-buttermilk mixture into flour mixture. Fold in 1/2 cup sliced blackberries, orange zest, and thyme.
  5. Pour blackberry sauce into a bowl through a fine-mesh strainer. Pour sauce back into the saucepan. Discard solids.
  6. Mix 2 tablespoons orange juice and cornstarch together in a small bowl. Stir a few drops of the blackberry sauce into the cornstarch mixture. Pour cornstarch mixture into the saucepan. Bring to a boil, stirring until thick and syrupy, about 5 minutes.
  7. Whip 3 tablespoons unsalted butter and 1 tablespoon honey together to make honey butter.
  8. Melt 1 teaspoon butter on a griddle over medium-high heat. Drop 1/4 cup corn cake batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Top warm corn cakes with a some honey butter and a drizzle blackberry syrup.

Nutrition Facts

Per Serving: 431 calories; 15.1 g fat; 69 g carbohydrates; 8.2 g protein; 96 mg cholesterol; 469 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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The honey butter and blackberry syrup take these sweet-hot cakes over the top. TIP: The sweetness of the cakes makes them prone to over-browning, but ours turned out perfectly when we turned the...