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Blackberry Corn Cakes With Peach-Maple Ice Cream

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1 cup all-purpose flour

2/3 cup stone-ground yellow cornmeal

1 1/2 teaspoons baking powder

3 tablespoons granulated sugar

1/2 teaspoon salt

2 ears of corn, kernels removed, cobs reserved

1 1/2 cups milk

2 large eggs, separated

5 tablespoons unsalted butter, melted, plus more for the griddle

1 pint blackberries, halved lengthwise

Confectioners' sugar, for dusting

Peach-Maple ice cream

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