6 skillet corn cakes Recipes

flour, cornmeal, baking powder, baking soda, salt, sugar, buttermilk, egg, half-and-half cream, melted butter, minced green onions, sour cream, cayenne, chopped yellow onion, corn (canned or frozen ), olive oil (for frying )

salt, boiling water, white cornmeal, vegetable oil or bacon drippings, enough to fill skillet 1-inch deep

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

light butter, splenda brown sugar, ground cinnamon (or use ground apple pie spices), green apples, peeled, cored and sliced, spice cake mix (i use duncan hines with less sugar), light butter, melted, ligh sour cream, light dark corn syrup, eggs (i use 1 cup egg beaters), ground cinnamon, vanilla extract, green apple, chopped, pecans, chopped (optional)