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Canoe executive chef John Horne’s Cornmeal Cakes served with Remonte-Pente maple syrup. (Cindy La for The Globe and Mail)
Canoe executive chef John Horne’s Cornmeal Cakes served with Remonte-Pente maple syrup. (Cindy La for The Globe and Mail)

Chef John Horne’s Cornmeal Cakes Add to ...

“This dish is something I crave especially during maple season, since it goes amazingly with Remonte-Pente maple syrup and a little fresh butter,” says John Horne, executive chef at Canoe. This recipe has been passed down through his family.

Ingredients

1 cup pastry flour

4 tsp baking powder

1/2 tsp salt

1/3 cup brown sugar

1 cup cornmeal

3 eggs, lightly beaten

1/2 tsp vanilla

10 tbsp melted butter

7/8 cup milk

Method

Mix all dry ingredients together. Drizzle in the melted butter until incorporated. Add milk, vanilla and eggs and mix well.

Pour the mixture into an eight-by-eight inch pan that has been greased. Cook in a 400 F oven for approximately 20 to 25 minutes until golden on top. Cool slightly and serve.

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