Recipes // Breakfast // Corn Cakes

Corn Cakes

Chef Chadwick Boyd

  • ½ cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 Tbsp. baking powder
  • ¾ tsp. salt
  • 1/8 tsp. ground black pepper
  • 2 eggs
  • 1 cup whole milk
  • 1 cup fresh sweet corn kernels or frozen whole corn kernels, thawed and drained
  • 8 thick-cut slices applewood-smoked bacon
  • 3 Tbsp. packed brown sugar
  • ¼ tsp. cayenne pepper
  • 2 large green or red tomatoes, sliced
  • 3 cups fresh mesclun
  • 1 cup cherry tomatoes, halved or quartered

Buttermilk Dressing:

  • 1/3 cup buttermilk
  • ¼ cup fat free plain Greek yogurt
  • 2 tsp. snipped fresh dillweed
  • 1 tsp. fresh lemon juice
  • ¼ tsp. ground pepper
  1. Preheat oven to 400°F. Combine cornmeal, flour, baking powder, salt, and pepper in small bowl.
  2. In a different bowl, lightly whisk together the eggs and milk.
  3. Add the cornmeal mixture to the egg mixture and mix well; stir in the corn.
  4. Evenly coat a griddle or skillet with nonstick cooking spray and pour about 1/3 cup batter for each cake onto the griddle.
  5. Cook 2 to 3 minutes on each side and transfer to a platter; cover to keep warm.
  6. Meanwhile, for the candied bacon, line a 15x10x1 inch baking pan with foil.
  7. Arrange the bacon about 1 ½ inches apart.
  8. In a small bowl stir together brown sugar and cayenne pepper and spoon the mixture evenly over bacon. Bake 14 to 16 minutes until bacon is browned and crisp.
  9. Transfer to a paper towel to let cool, and then halve the slices.
  10. To assemble, place one corn cake on each of four plates.
  11. Layer half of bacon pieces, the tomato slices, some mesclun and the remaining corn cakes.
  12. Drizzle with Buttermilk dressing and top with remaining bacon, mesclun and cherry tomatoes.
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