Corn Cakes

4 servings--each serving 219 calories

Corn Cakes
Corn Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    center-cut bacon slices, chopped

  • 2 3/4

    cups fresh corn kernels (about 4 ears)

  • 1 1/4

    cups finely chopped yellow squash

  • 1/4

    cup chopped green onions (white parts only)

  • 2

    large eggs, lightly beaten

  • 1/4

    cup plain yellow cornmeal

  • 3/4

    teaspoon freshly ground black pepper

  • 3/8

    teaspoon kosher salt, divided

  • 1/4

    cup plain low-fat yogurt (not Greek-style)

  • 1

    tablespoon pure maple syrup

  • 1/2

    teaspoon ground turmeric

Directions

1. Heat a large cast-iron skillet over medium. Add bacon; cook, stirring often, until crisp, about 8 minutes. Drain on paper towels; reserve drippings in skillet. 2. Increase heat to medium-high. Add corn and squash to drippings; cook until lightly charred and al dente, about 2 minutes. Transfer to a large bowl; cool 10 minutes. 3. Add onions, eggs, cornmeal, pepper, 1/4 teaspoon salt, and cooked bacon to corn mixture; stir to combine. Let mixture stand 5 minutes, stirring occasionally. 4. Stir together yogurt, maple syrup, turmeric, and remaining 1/8 teaspoon salt in a small bowl. Set aside. 5. Heat skillet over medium. Drop batter by 1/4-cupfuls into skillet, flatten slightly with a spatula, and cook until firm and browned on each side, about 2 minutes per side. Serve with turmeric-yogurt mixture.

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