- 5 slices thick bacon
- 2c. corn kernels cut from ear
- 1 c. chopped
onion
- ¾ c. buttermilk
- 5 oz. fresh Capriole goat cheese
- 1 c. cornmeal
- 2 t. baking powder
- 1 t. salt
- ½ t. baking soda
- pinch cayenne
- 1 bunch green onion & 2”of
stem, chopped
Saute bacon in large, heavy skillet (preferably cast iron) over
medium heat until crisp, and drain on paper towels. Chop coarsely and reserve.
Reserve 2 tablespoons bacon drippings in skillet. Discard the rest. With
skillet over medium heat, saute corn and onions in bacon fat until onions are
golden; remove from heat. In a large bowl, combine buttermilk, egg and 1/4 cup
goat cheese and whisk to blend. Add cornmeal, baking powder, salt, baking soda
and cayenne. Mix well. Stir in corn and onion mixture. Generously coat the same
skillet used for corn and onions with thin film of vegetable oil and place over
medium heat. When oil is quite hot, drop 1/4 cup batter for each corn cake into
pan. Leave room for spreading. Flatten slightly with spatula. Cook until golden
brown, about 1 minute; turn and cook other side 1-2 minutes. Drain on paper
towels. Remove corn cakes to baking sheet and cover with foil while you contine
cooking the rest of the batter. To serve, arrange corn cakes on serving platter
top each with 1 teaspoon of remaining goat cheese and sprinkle with green
onions and bacon.
Note: Corn cakes
can be prepared up to 4 hours ahead, cool to room temperature and cover loosely
with plastic wrap. Reheat, uncovered, on ungreased baking sheet in preheated
400 degree oven until crisp and heated through. About 5-8 minutes.