Corn Cakes Topped with Goat Cheese and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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The heartland is known for its grains and its pork; this first course features two of the region's best productscorn and bacon. 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 |
Directions:
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.
2. 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.)
3. Arrange corn cakes on platter. Top each with generous 1/2 teaspoon goat cheese. Sprinkle with bacon and green onions and serve.
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