Cornmeal Griddlecakes With Raspberry Jalapeno Topping

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1/2 cup cornmeal

1/2 cup boiling water

1/2 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 egg, beaten

1/4 cup (1/2 stick) butter, melted

1/4 cup milk

1 ear corn, husked and kernels removed


1 pint fresh raspberries

1 jalapeno pepper, seeded and finely chopped

Juice of 1/2 a lemon

1/3 cup sugar

3 tablespoons chopped fresh mint

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