3/4 cup plus 5 tablespoons unsalted butter, room temp and cut into tablespoons
Instructions
Combine cornmeal, flour, sugar, baking soda and salt in a
medium bowl. Add buttermilk and oil; mix well until batter is
thickened. Gently stir in blueberries.
2. Heat a griddle or large skillet lightly coated with oil over
medium heat. Pour about 1/4 cup batter onto griddle and cook
about 3 minutes, or until crisp and golden. Carefully flip cakes
with a spatula and cook other side for an additional 3 minutes or
until done. Serve with lemon curd and extra blueberries.
Combine sugar and lemon zest in a large metal bowl; mix sugar
and zest with fingers until it becomes grainy. Add eggs and
combine. Add lemon juice and combine.
2. Fill a large saucepan that the metal bowl fits nicely over with
about 2 inches of water. Bring water to a simmer over medium-
high heat. Place bowl over simmering water, making sure the
water does not touch the bottom of the bowl. Cook, whisking
continuously, until mixture reaches 180`. (Use an instant read
thermometer. This can take several minutes; don’t give up
whisking and remember that it’s all worth it.)
Strain mixture into a blender container; discard lemon zest.
Turn blender on high and gradually add butter, by the
tablespoon, until all butter is added. Scrape down sides. Let
blender run for 3 minutes on high to make mixture fluffy.
4. Transfer mixture to a bowl. Cover mixture with plastic wrap,
pressing wrap onto top of curd. Chill 4 hours or overnight.
Originally Submitted
9/13/2015
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