Perfect in miniature form as hors d'oeuvres with dollop of creme fraiche and a sprig of dill, or make the corn cakes full-sized for your lunch or dinner!
: Kimberly Killebrew, www.daringgourmet.com
Serves: 35+ mini corn cakes
Ingredients
1 cup fine or medium ground cornmeal
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¾ teaspoon baking soda
¾ cup buttermilk
2 large eggs
2 tablespoons melted butter
1 cup corn kernels, coarsely chopped in a food processor
1 cup shredded Castello Creamy Havarti cheese
2 tablespoons chopped fresh dill
¼ cup 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 tablespoons 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.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/havarti-dill-corn-cakes/