Ingredients: |
Ingredients: ½ cup yellow cornmeal
½ cup all-purpose flour
1 Tbsp baking powder
¾ tsp salt
⅛ 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 recipe Buttermilk Dressing, below
1 cup cherry tomatoes, halved or quartered
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Directions: |
Directions:Preheat oven to 400ºF. For corn cakes, in a small bowl combine cornmeal, flour, baking powder, salt, and pepper. In a medium bowl lightly whisk together eggs and milk. Add cornmeal mixture to egg mixture; mix well. Stir in corn.
Evenly coat a griddle or skillet with nonstick cooking spray; heat on medium-high until hot. Pour about ⅓ cup batter for each cake onto the griddle, spread to about 4 inches in diameter. Cook 2 to 3 minutes on each side until golden brown. Transfer to platter; cover and keep warm. Repeat with remaining batter.
Meanwhile, for candied bacon, line a 15x10x1-inch baking pan with foil. Arrange bacon strips about 1½ inches apart. In a small bowl stir together brown sugar and cayenne pepper. Spoon mixture evenly over bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices.
To assemble, place one corn cake on each of four plates. Layer half of bacon pieces, the tomato slices, some mesclun, and remaining corn cakes. Drizzle with Buttermilk Dressing, and top with remaining bacon, mesclun, and cherry tomatoes. |
This recipe for BLT Corn Cakes with Buttermilk Dressing is from