Recipe: Mashpee Wampanoag Chef Sherry Pocknett Adds Dried Cranberries and Spring Onions to Corn Pies

Makes 6 large or 12 small

Mashpee Wampanoag chef Sherry Pocknett of Sly Fox Den, a restaurant in Charlestown, RI, makes these corn cakes with a dough made from rock cornmeal, dried cranberries, and corn kernels (if fresh is not available, use frozen). The dough is scooped into a hot pan in large or small mounds and fried until golden. Serve with cranberry chutney.

• 2

  cups of stoney yellow cornmeal

• 1

  a cup of all-purpose flour

• 2

  teaspoons of baking powder

• 1

  teaspoon of salt

• ½

  a teaspoon of black pepper

• 1

  a cup of dried cranberries

• 4

  spring onion, trimmed and roughly chopped

• 1

  cup corn (thawed if using frozen)

• 1

  a cup of water or more if needed

• 1

  a tablespoon of canola, vegetable or other neutral oil, or more if needed

• 1

  cup cranberry chutney (for serving)

• 1. Mix cornmeal, flour, baking powder, salt and pepper in a bowl. Mix with a rubber spatula to combine.

• 2. Stir in the cranberries, spring onions and corn. Add 1 cup of water and mix until the mixture forms a pancake batter. Add more water if needed, 1/4 cup at a time, until you reach this consistency.

• 3. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. When hot, scoop the batter to form cakes. Cook undisturbed for 3 minutes, or until the rounds are golden brown on the bottom and bubbles appear on the surface. Use a metal spatula to flip the cakes. Cook for another 2 to 3 minutes, or until the undersides are brown. Fry the remaining batter in the same way, adding more oil to the pan if necessary. Serve with cranberry chutney.

Ann Trieger Kurland. Adapted by Sherry Pocknett