Description
Perfect as hors d’oeuvres , the sweetness of corn with creamy cheese, dill, and dollop of tangy creme fraiche will have you and guests reaching for more.
Ingredients
Scale
- 1 cup fine or medium ground cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon baking soda
- ¾ cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1 cup corn kernels, coarsely chopped in a food processor
- 1 cup shredded Havarti cheese
- 2 tablespoons chopped fresh dill
- ¼ cup chopped green onions
- Creme fraiche (or sour cream) for serving
- Sprigs of fresh dill for garnish
Instructions
- Combine the cornmeal, flour, baking soda, salt and pepper in a large mixing bowl. Add the buttermilk, eggs and butter and beat just until combined. Stir in the corn, cheese, dill, and green onions.
- Heat a griddle to medium-high heat and lightly spray with cooking oil.
- Scoop heaping tablespoons onto the griddle (1/4 cup for full-sized corn cakes) and cook on each side until golden brown.
- If serving as hors d’oeuvres, arrange the mini corn cakes on a serving platter with a dollop of creme fraiche and a sprig of fresh dill.
- Category: Appetizer, Side