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
Units
Scale
- 1 cup (240 ml) fine or medium ground cornmeal
- 1/2 cup (120 ml) all-purpose flour
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 3/4 tsp baking soda
- 3/4 cup (180 ml) buttermilk
- 2 large eggs
- 2 tbsp (30 ml) melted butter
- 1 cup (240 ml) corn kernels, coarsely chopped in a food processor
- 1 cup (240 ml) shredded Havarti cheese
- 2 tbsp (30 ml) chopped fresh dill
- 1/4 cup (60 ml) 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 tbsp 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side
- Cuisine: American
Nutrition
- Serving Size: 3 mini cakes
- Calories: 110