Cornmeal Griddlecakes with Raspberry Jalapeno Topping
| Yield: | 4 Servings |
| Categories: |
| 1/2 | c | Cornmeal |
| 1/2 | c | Boiling water |
| 1/2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1 | tb | Baking powder |
| 1 | Egg, beaten | |
| 1/4 | c | Butter, (1/2 stick) melted |
| 1/4 | c | Milk |
| 1 | Ear corn, husked and kernels, removed |
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