Corn Cakes with Roasted Tomato Chutney

Corn Cakes with Roasted Tomato Chutney
Yields 20
Write a review
  1. 1 cup stone-ground cornmeal
  2. 2 tablespoons all-purpose flour
  3. 2 tablespoons chopped green onion
  4. ½ teaspoon baking powder
  5. ½ teaspoon salt
  6. ¼ teaspoon ground black pepper
  7. ⅔ cup whole buttermilk
  8. 4 tablespoons vegetable oil, divided
  9. 1 large egg
  10. Roasted Tomato-Pecan Chutney
  1. In a medium bowl, combine cornmeal, flour, green onion, baking powder, salt, and pepper. Add buttermilk, 2 tablespoons oil, and egg; stir well.
  2. On the smooth side of a cast-iron griddle, heat 1 tablespoon oil over medium heat. For each corn cake, spoon 1 tablespoon batter, 1 inch apart, onto griddle. Cook until bubbles appear on surface and corn cake is lightly browned, 1½ to 2 minutes. Turn corn cakes; cook until done, about 1 minute. Add remaining 1 tablespoon oil to griddle, if needed, to cook remaining corn cakes. Serve with Roasted Tomato-Pecan Chutney.
Taste of the South
Roasted Tomato-Pecan Chutney
Yield: approximately 1 1⁄4 cups
Write a review
  1. 8 medium plum tomatoes, halved lengthwise (about 11⁄2 pounds)
  2. 1 tablespoon vegetable oil
  3. 1⁄2 teaspoon salt, divided
  4. 1⁄2 teaspoon ground black pepper, divided
  5. 1⁄2 cup chopped pecans, toasted
  6. 2 teaspoons light brown sugar
  7. 1 1⁄2 teaspoons red wine vinegar
  8. 1⁄4 teaspoon smoked paprika
  1. Preheat oven to 300°.
  2. In a large cast-iron skillet, arrange tomatoes, cut sides up. Drizzle with oil, and sprinkle with 1⁄4 teaspoon each salt and pepper.
  3. Bake until tomatoes are very tender but still hold their shape, approximately 3 hours. Remove from oven; let cool slightly. Turn tomatoes over; gently remove peels.
  4. In the work bowl of a food processor, place tomatoes; pulse until tomatoes are almost smooth, about 3 times. Spoon tomato mixture into a bowl. Stir in remaining 1⁄4 teaspoon each salt and pepper, pecans, brown sugar, vinegar, and paprika.
Chutney Tip
  1. Begin making the Tomato-Pecan Chutney first because of the long baking time for the tomatoes.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.