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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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! Ingredients:
1/2 lb bacon |
1 cup onion, finely chopped |
2 cups corn (frozen is fine) |
1 cup cornmeal |
2 teaspoons baking powder |
1/2 teaspoon kosher salt |
1/2 teaspoon baking soda |
1 pinch cayenne pepper |
3/4 cup buttermilk |
1 egg |
5 ounces goat cheese (chevre) |
1 bunch green onion, sliced fine |
1 large tomato, chopped |
Directions:
1. Chop bacon coarsely and fry til crisp. Pour off all but about two tablespoons of the fat (keep the crispies at the bottom!).
2. Cook onion until the onion is soft and sweet about 5 minutes, add corn, cook another two to three minutes.
3. 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.
4. 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.
5. Serve each with a spoonful of the rest of the goat cheese, bacon, chopped tomato, and some green onions sprinkled on top.
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