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Corn Cakes Recipe

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This recipe for Corn Cakes is from The Bacchus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups fresh corn kernels (from about 2 ears ) or frozen and thawed
1/4 cup finely diced red bell pepper
2 tbsp cornmeal
1 tsp sugar
3/4 tsp salt
1/4 tsp baking powder
2 large eggs separated
4 tbsp olive oil 1 1/2 cups shredded cheddar
2 cups arugula
Directions:
Directions:
In a large bowl, stir together corn, bell pepper, cornmeal, sugar, salt baking powder, and egg yolks. In a separate bowl, using an electric mixer beat egg whites until stiff peaks form. Fold whites into cornmeal mixture . In a large skillet heat 2 tbsp olive oil over medium heat.Working in batches, drop by scant 1/4 cup mounds into the oil, flattening them slightly with a spatula, and cook for 2 minutes per side, or until golden brown. Transfer to a baking sheet and repeat with remaining batter and 2 tbsp oil. Divide cheddar evenly among corn cakes and bake for 1 minute until cheese has melted . You can eat one at a time. They are good plain or with the cheese and arugula.
Personal Notes:
Personal Notes:
I was making these last month and Paul was working on some awesome ribs for the grill. We ate good that night....

 

 

 

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