Corn Cakes with Roasted Tomato Chutney
2014-06-05 03:15:37
Yields 20
Ingredients
- 1 cup stone-ground cornmeal
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped green onion
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅔ cup whole buttermilk
- 4 tablespoons vegetable oil, divided
- 1 large egg
- Roasted Tomato-Pecan Chutney
Instructions
- In a medium bowl, combine cornmeal, flour, green onion, baking powder, salt, and pepper. Add buttermilk, 2 tablespoons oil, and egg; stir well.
- 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 https://www.tasteofthesouthmagazine.com/
Roasted Tomato-Pecan Chutney
2014-09-23 21:38:23
Yield: approximately 1 1⁄4 cups
Ingredients
- 8 medium plum tomatoes, halved lengthwise (about 11⁄2 pounds)
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon salt, divided
- 1⁄2 teaspoon ground black pepper, divided
- 1⁄2 cup chopped pecans, toasted
- 2 teaspoons light brown sugar
- 1 1⁄2 teaspoons red wine vinegar
- 1⁄4 teaspoon smoked paprika
Instructions
- Preheat oven to 300°.
- In a large cast-iron skillet, arrange tomatoes, cut sides up. Drizzle with oil, and sprinkle with 1⁄4 teaspoon each salt and pepper.
- 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.
- 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
- Begin making the Tomato-Pecan Chutney first because of the long baking time for the tomatoes.
Taste of the South https://www.tasteofthesouthmagazine.com/
