Menu Enter a recipe name, ingredient, keyword...

Corn Cakes Topped with Goat Cheese and Bacon

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 5 thick bacon slices, cut into 1/2-inch pieces
  • 4 tablespoons (about) vegetable oil
  • 1 10-ounce package frozen corn kernels, thawed
  • 1 cup chopped onion
  • 3/4 cup buttermilk
  • 1 large egg
  • 5 ounces soft fresh goat cheese (such as Montrachet), crumbled
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • Chopped green onions

Details

Servings 30

Preparation

Step 1

Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add 1 tablespoon oil to drippings in skillet. Add corn and onion; sauté over medium heat until onion is golden, about 5 minutes. Remove from heat.
Combine buttermilk, egg and 1/4 cup goat cheese in large bowl; whisk to blend. Add cornmeal, baking powder, salt, baking soda and cayenne and mix well. Stir in corn mixture. Heat 1 tablespoon oil in heavy large skillet over medium heat. Working in batches, drop batter by generous tablespoonfuls into skillet. Cook until bottom of each corn cake is brown, about 1 minute. Turn corn cakes and cook until second side is brown, about 1 minute. Transfer to baking sheet. Repeat with remaining batter, adding more oil to skillet as needed. (Can be prepared 2 hours ahead. Let corn cakes and bacon stand at room temperature. Before serving, rewarm cakes on baking sheet in 400°F oven until heated through, about 5 minutes.)
Arrange corn cakes on platter. Top each with generous 1/2 teaspoon goat cheese. Sprinkle with bacon and green onions and serve.

You'll also love

Review this recipe

Lemon Scented Potato, Dill & Bacon Soup Black-Eyed Pea and Bacon Soup