Ingredients Corncakes

1-1/2 cups boiling water

1 cup blue cornmeal

1 teaspoon salt

2 eggs

1/4 cup honey

2/3 cup milk

1/2 stick of butter, melted

1-1/4 cups all-purpose flour

1 Tablespoon baking powder

Topping (per person)

1 Tablespoon butter

1 large apple, peeled and sliced (1-1/2 small apples). Granny Smith or other tart type of apple

1 Tablespoon brown sugar

1/2 teaspoon cinnamon

(For example, to make this topping for 6 servings, use 6 apples, 6 Tablespoons sugar, and 3 teaspoons cinnamon.)

In a medium bowl, pour boiling water over cornmeal and salt; stir briskly to blend and set aside. In a medium or large bowl (depending on the size of the recipe) beat together eggs, honey, milk, and butter. Stir in the cornmeal and then dry ingredients. Set aside.

Make the topping by melting the butter in a large skillet. Add apple slices and saute, turning slices often, until tender but not floppy soft. Add sugar/cinnamon, stir until melted. Remove from heat.

Drop corncake batter by large mixing spoonfuls on griddle. Turn when light brown on bottom. Lightly brown the other side. Serve individual plates 2 to 3 cakes per plate with 1-1/2 cooking spoonfuls of topping. Have warmed maple syrup on the table. Some folks will want to add it. We don't serve butter with this one, unless desired, because it is in the batter and the topping.

Serves: 6. Double for 8 to 10. This recipe makes lots.

• Hacienda Antigua B&B
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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