Sweet Johnnycake Preserve Sandwiches

Makes about 20 sandwiches

1-1/2 cups yellow cornmeal
2 tablespoons unsalted butter or margarine, softened
1 teaspoon salt
1 tablespoon molasses
2 tablespoons sugar
1 teaspoon baking soda dissolved in 1 tablespoon boiling water
1-1/2 cups boiling water
2 eggs, separated
1/2 cup Silver Palate Spiced Cranberry Apple Chutney


Combine cornmeal, butter, salt, molasses, sugar and baking soda in a large bowl. Pour in boiling water and mix quickly but thoroughly. Let stand a few minutes. Beat egg yolks into batter. In a medium bowl, beat whites until stiff and fold in. Heat a well-greased skillet or griddle over medium heat. Drop batter by the tablespoonful onto griddle or skillet. Cook an even number of the cakes at a time. When cakes set and edges start to brown, put 1/2 teaspoon of Silver Palate Spiced Cranberry Apple Chutney in the center of half the cakes. Top each cake with another cake to form a sandwich. Reduce heat to medium-low, flip each sandwich and continue cooking until done, about 10 minutes.

Silver Palate Products used in this recipe: