Recipes: Main Entrees

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Corn Blinis with Potato Curry Chutney

Submitted by Angela S. of Clovis, NM, for the Mambolicious Recipe Contest 2009.



  • 2 Tbsp. extra-virgin olive oil
  • 1/2 cup yellow onion, diced
  • 2 cups home fries (refrigerated), diced
  • 2 Tbsp. red curry
  • 2 Tbsp. coconut milk
  • 1/2 tsp. Jane’s Crazy Mixed Up Salt
  • 1/2 tsp. pepper
  • 1 Tbsp. fresh chives, finely snipped
  • 1/8 cup chicken broth
  • 1 tsp. cornstarch


  • 1 cup all-purpose flour
  • 1/3 cup cornmeal
  • 1 Tbsp. sugar
  • 3/4 tsp. baking powder
  • 1/2 tsp. Jane’s Crazy Mixed Up Salt
  • 1/4 tsp. baking soda
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 1 Tbsp. butter, melted
  • 1/2 cup corn kernels
  • Nonstick cooking spray, if needed


  1. To make the potato curry chutney, heat the oil in a large skillet over medium-high heat.
  2. Add onion and saute for 4 minutes. Add potatoes and cook, stirring frequently until potatoes are hot and onions soft.
  3. Turn heat to medium. Stir together 1 Tbsp. each of the curry, coconut milk, salt, pepper and chives.
  4. Add to potatoes and cook for 1 minute, stirring constantly.
  5. Place the remainder of the curry, broth and cornstarch in a small container with a lid and shake vigourously to combine.
  6. Stir into potato mixture. Turn off heat and cover to keep warm.
  7. To make the blinis, whisk the flour, cornmeal. sugar, baking powder, salt and baking soda together in a medium bowl.
  8. Whisk the buttermilk, egg and melted butter together in a small bowl.
  9. Stir buttermilk mixture into flour mixture. Stir in corn.
  10. Spray a large nonstick electric griddle with nonstick cooking spray.
  11. Drop batter by 1/4 cup spoonfuls onto griddle. Cook for 2 minutes on each side, or until golden brown.
  12. Repeat with remaining batter. Top blinis with potato curry chutney. Serve warm.

Servings: 8

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