Spicy Corn Cakes with Persimmon Butter

1 cup yellow cornmeal
¾ cup unbleached flour
1 ½ cups water or vegetable broth
½ onion, finely chopped
½ tsp sea salt
¼ tsp cumin
¼- ½ tsp canned chipotle juice

Mix cornmeal and flour together in a large bowl.

Bring water or vegetable broth to boil, then pour hot liquid over flour mixture. Stir together and set aside. Mixture should be thick.

Sauté onion in oil until lightly browned and then fold into cornmeal mixture.

Form dough into 12 patties. Cover the bottom of a skillet with oil, heat, and brown corn patties on both sides.

Top with Persimmon Butter (recipe follows).

Persimmon Butter

2 Hachiya persimmons, really soft!

Squeeze the pulp out of the tip of them and spoon it on! Just remember not to eat the skin and make sure they are ripe, ripe, mushy ripe.

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