Corn cakes with raspberry butter recipe

Recipe for corn cakes with raspberry butter in our easy biscuit recipes collection.

Recipe ingredients

• 1/2 cup flour
• 1/2 cup yellow cornmeal
• 2 tablespoons granulated sugar, optional
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 2 tablespoons butter, melted
• Raspberry butter:
  • 1/2 cup unsalted butter
  • 1 tablespoon seedless raspberry jam

How to make corn cakes with raspberry butter

• Preheat oven to 400 degrees F. Spray or grease a cookie sheet.
• In bowl mix flour, meal, sugar, baking powder, salt and milk. Mix well.
• Add beaten egg and melted butter. Drop onto greased cookie sheet by spoonsful.
• Bake 15 or 20 minutes until cakes are done. Serve hot with raspberry butter.
• Raspberry butter: with electric mixer, whip butter with raspberry jam.

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