Canada / Canada's food guide
Corn cakes with tomato jam
This sweet and salty corn cake with flavour-filled jam is the perfect addition for your next brunch. The jam can be made in advance and stored for a sweet addition to any meal or snack.
Ingredients
- large egg1
- milk80 mL (⅓ cup)
- corn, frozen or canned125 mL (½ cup)
- whole wheat flour80 mL (⅓ cup)
- cornmeal125 mL (½ cup)
- baking powder10 mL (2 tsp)
- salt½ mL (1/8 tsp)
- pepper1 mL (¼ tsp)
- canola oil, for pan frying10 mL (2 tsp)
- canola oil5 mL (1 tsp)
- onion powder2 mL (½ tsp)
- garlic powder2 mL (½ tsp)
- salt1 mL (¼ tsp)
- black pepper1 mL (¼ tsp)
- chipotle powder (optional)2 mL (½ tsp)
- tomato, diced1 large (or 2 medium)
- maple syrup15 mL (1 tbsp)
- vinegar15 mL (1 tbsp)
- water45 mL (3 tbsp)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Make the tomato jam: Heat a pan over medium heat with canola oil. Once hot, add in onion powder, garlic powder, salt, black pepper and chipotle powder, if using. Stir and cook for 30 seconds until the spices become fragrant.
Add tomato, maple syrup, vinegar, and water. Stir.
Cook over medium heat uncovered for about 10 to 15 minutes, or until thickened. Serve with corn cakes or enjoy as a condiment.
Store leftover tomato jam in an airtight container in the refrigerator for up to 4 days.
Make the corn cakes: In a small bowl, whisk together the egg, milk, and corn.
In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper.
Stir wet ingredients into dry, until combined.
Heat a cast iron griddle or frying pan over medium heat, adding 5 ml (1 tsp) of canola oil.
Using a 60 mL (¼ cup) measure, pour batter into warmed pan, 3 or 4 pancakes at a time, cooking for 2 minutes or until browned, then flip. Repeat with remaining batter. Serve with tomato jam.
