Large size is 6 pieces, small size is 12 pieces.
Shelly Pochnet, chef of Mashpee Wampanoag at Sly Fox Den restaurant in Charlestown, Rhode Island, makes these corn cakes using a batter of stone-ground cornmeal, dried cranberries, and corn kernels (fresh If you can’t get it, use frozen). Place a ball into a hot frying pan, fill it with the batter in large and small mounds, and fry until golden brown. Serve with cranberry chutney.
2
cup stone ground yellow cornmeal
1
Put all-purpose flour in a cup
2
teaspoon baking powder
1
teaspoon of salt
1/2
teaspoon black pepper
1
cup dried cranberries
Four
Onion, finely chopped and coarsely chopped
1
Cup corn (if frozen, thaw before use)
1
cup of water, or more if needed
1
1 tablespoon canola oil, vegetable oil, or other neutral oil, or more if desired
1
Cranberry Chutney Cup (for serving)
1. Combine cornmeal, flour, baking powder, salt, and pepper in a bowl. Mix with a rubber spatula.
2. Add cranberries, green onions, and corn and mix. Add 1 cup water and stir until the mixture forms pancake batter. If necessary, add water 1/4 cup at a time until it reaches that consistency.
3. Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Once it’s hot, ladle the batter into the ladle and make the cake. Cook, undisturbed, for 3 minutes or until the rounds are golden brown on the underside and bubbles appear on the top. Use a metal spatula to flip the cake. Cook for another 2-3 minutes or until the underside is brown. Fry the rest of the dough in the same way, adding more oil to the frying pan if necessary. Serve with cranberry chutney.
Ann Trieger Kurland.Based on Shelly Pocket
Large size is 6 pieces, small size is 12 pieces.
Shelly Pochnet, chef of Mashpee Wampanoag at Sly Fox Den restaurant in Charlestown, Rhode Island, makes these corn cakes using a batter of stone-ground cornmeal, dried cranberries, and corn kernels (fresh If you can’t get it, use frozen). Place a ball into a hot frying pan, fill it with the batter in large and small mounds, and fry until golden brown. Serve with cranberry chutney.
2 | cup stone ground yellow cornmeal |
1 | Put all-purpose flour in a cup |
2 | teaspoon baking powder |
1 | teaspoon of salt |
1/2 | teaspoon black pepper |
1 | cup dried cranberries |
Four | Onion, finely chopped and coarsely chopped |
1 | Cup corn (if frozen, thaw before use) |
1 | cup of water, or more if needed |
1 | 1 tablespoon canola oil, vegetable oil, or other neutral oil, or more if desired |
1 | Cranberry Chutney Cup (for serving) |
1. Combine cornmeal, flour, baking powder, salt, and pepper in a bowl. Mix with a rubber spatula.
2. Add cranberries, green onions, and corn and mix. Add 1 cup water and stir until the mixture forms pancake batter. If necessary, add water 1/4 cup at a time until it reaches that consistency.
3. Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Once it’s hot, ladle the batter into the ladle and make the cake. Cook, undisturbed, for 3 minutes or until the rounds are golden brown on the underside and bubbles appear on the top. Use a metal spatula to flip the cake. Cook for another 2-3 minutes or until the underside is brown. Fry the rest of the dough in the same way, adding more oil to the frying pan if necessary. Serve with cranberry chutney.
Contact Ann Trieger Kurland at anntrieger@gmail.com.