Squash Blossom &  Sweet Corn Cakes With Apple Butter by Chef Dakota Weiss

Corn Cakes:

1/2  cup cornmeal
1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt

1 tbs. sugar

1/2 cup buttermilk 

1 egg

2 tsp. corn
4 tsp. squash blossoms

In a medium bowl, mix all dry ingredients together.
In a small bowl, mix all wet ingredients together.

Whisk in dry to wet, add corn and chopped squash blossom.  On hot griddle, pour 2′ diameter cakes and cook until done.  Set aside.

Apple Butter:
1 cup chicken stock
5 sweet apples
1 tbs. butter
1 tsp. salt

Peel and core apples.

Saute  apple in chicken stock and  slightly caramelize.

Deglaze with chicken stock.  Simmer until apples are soft.  Puree in food processor.

Serve on top on corn cakes.