GRILLED CORN AND CHEESE CAKES
Provided by Giada De Laurentiis
Time 49m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.
- Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side.
- Arrange the corn cakes on a platter and top with a dollop of creme fraiche.
CORN CAKES WITH GOAT CHEESE
These corn cakes are full of flavor, and gluten-free as well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 1 teaspoon oil over medium. Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3 to 5 minutes. Transfer to a medium bowl and let cool, 5 minutes. Add scallions, eggs, and cornmeal to corn mixture and stir to combine.
- Wipe skillet clean, then heat 2 tablespoons oil over medium. In batches, cook cupfuls corn mixture until set on bottom, about 3 minutes. Flip and cook until cakes are cooked through, 2 minutes. Transfer to a plate. Sprinkle corn cakes with goat cheese and serve with ham if desired.
Nutrition Facts : Calories 286 g, Fat 15 g, Fiber 3 g, Protein 10 g
GRILLED CORN CAKES
Provided by Robin Miller : Food Network
Categories appetizer
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Coat a large griddle with cooking spray and preheat to medium-high.
- In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
- In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
- Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.
GOAT CHEESE CORN CAKES
This was an appetizer I had at a wine festival in Santa Cruz, but we've had it as dinner, too. I love goat cheese....Since I keep bacon and bacon fat in the freezer, and goat cheese (chevre) freezes well, it's a very easy dinner. Update: I've started garnishing this with more of a tomato salad/bruschetta type topping with basil, olive oil and balsamic tossed with the tomatoes and it's SO good! Some toasted pine nuts work well with that all too! I also found that a Jiffy corn bread mix will make the corn cakes easily...just add the corn, onions and cayenne to the mix. Even easier!
Provided by DeeCooks
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop bacon coarsely and fry til crisp. Pour off all but about two tablespoons of the fat (keep the crispies at the bottom!).
- Cook onion until the onion is soft and sweet about 5 minutes, add corn, cook another two to three minutes.
- In a large bowl, mix together corn meal, baking powder, salt, baking soda and cayenne. Make a well and mix in buttermilk and egg. Stir in half the goat cheese and green onions and mix gently.
- Wipe out the skillet and spray well with Pam or use olive oil, and drop 1/4 cupful of batter at a time. Watch out, they'll spread some. It takes about two minutes per side.
- Serve each with a spoonful of the rest of the goat cheese, bacon, chopped tomato, and some green onions sprinkled on top.
Nutrition Facts : Calories 642.1, Fat 40.1, SaturatedFat 16.8, Cholesterol 114.9, Sodium 1298.1, Carbohydrate 50.9, Fiber 6, Sugar 10.3, Protein 23.7
FRESH CORN CAKES
Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
Nutrition Facts :
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LOADED CORN CAKES - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
5/5 (2)Total Time 25 minsCategory Appetizer, Breakfast, Brunch, Side DishCalories 321 per serving
- In a medium-size mixing bowl use a whisk to sift together cornmeal, flour, sugar, baking powder, salt, paprika, baking soda, garlic and cayenne.
- In a separate bowl, whisk together buttermilk, butter and eggs. Add to dry ingredients, mixing until fully moistened.
- To the bowl add corn, cheese, bacon, onion and parsley. Use a large spatula to mix until evenly distributed. (Rserve some bacon, and parsley for garnishing)
- In a large skillet, heat 2 Tbsp oil over medium-high heat. Use a 1/4 cup measuring cup to divide corn cakes, cooking in batches for about 2 minutes per side. Add additional oil to the pan between batches.
JALAPENO CORN CAKES WITH HONEY WHIPPED GOAT CHEESE …
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Reviews 18Category AppetizersCuisine AmericanTotal Time 58 mins
- For the jalapeno corn cakes: In a large bowl, combine flour, cornmeal, sugar, and salt. Using a rigid pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in honey with a fork. Then sprinkle dried jalapeno flakes over the mixture and knead it in the bowl until it begins to cling together and form a dough. Gently fold dough 4 to 5 times, until it holds together. Form dough into a slightly flattened disk and wrap tightly with plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 325° F. Divide chilled dough in half and form each into a slightly flattened disk. On a lightly floured surface, roll one dough half to 1/4'' thick. Cut into circles with a 2'' round cutter. Place 1'' apart on an ungreased cookie sheet. Reroll as needed. Then roll out the second half of the dough and repeat.
- Bake for about 12 minutes, or until edges are firm and tops are lightly golden brown. Let cool on pan for 5 minutes before removing to wire rack to cool completely.
- For the honey whipped goat cheese: While dough is chilling, whip goat cheese and cream cheese in a medium bowl on high speed with an electric mixer. Once incorporated, add the honey and half and half, and then whip for a minute or two, until smooth and fluffy. Place mixture in a pastry bag fitted with a large plain tip. Place in refrigerator until ready to assemble the corn cake appetizers.
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