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