Homemade Blue-Corn Blini with Maple-Chile-Braised Pork Belly & Cilantro
Homemade Blue-Corn Blini
- 1½ cups lactose-free milk, divided
- ¾ cup blue cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 egg
- 2 tablespoons melted butter
- ¾ cup flour
- 2 teaspoons baking powder
- 2 dashes cayenne
Maple-Chile-Braised Pork Belly &Cilantro
- 1 pork tenderloin, about 1 pound
- Salt and pepper
- 1 head garlic
- 2 Guajillo chiles, stemmed and seeded
- 1 cup maple syrup
- Lime wedges
- Chopped cilantro
Protein: 20 g
Carbohydrate: 52 g
Fiber: 5 g
Total Fat: 26 g
Saturated fat: 10 g
Cholesterol: 49 mg
Calcium: 26% DV
Sodium: 1135 mg
Homemade Blue–Corn Blini
In a small pan, bring 1 cup lactose-free milk to a boil.
In a bowl, whisk together the cornmeal, salt, baking soda, and sugar. Pour milk over the cornmeal and stir together; set aside.
In a bowl whisk together the remaining ½ cup milk, egg, and butter; stir into the cornmeal mixture.
Whisk together the flour, baking powder and cayenne. Stir into the wet ingredients until evenly combined.
Drop 2 tablespoon scoops of batter onto a preheated, buttered griddle. Cook for 1minute until the first side is golden brown and cooked through. Turn and cook onthe second side. Repeat with remaining batter.
*Serve these as appetizers topped with a pinch of Maple-Chile-Braised PorkTenderloin, a squeeze of lime, and chopped fresh cilantro. Or, cook the batter into regular-sized pancakes and finish with butter and syrup.
*You may substitute yellow or white cornmeal for the blue cornmeal.
*Blini batter is best without lumps. Try using an electric mixer to smooth it completely.