Havarti Dill Corn Cakes
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Cheese, dill and corn come together to create a positively irresistible hors d’oeuvres in the form of these mini Havarti Dill Corn Cakes! Just top with a dollop of creme fraiche and a sprig of dill and you have a delicious treat that your guests will love!
If you enjoy traditional cornbread or corn cakes these are a “must try.” The combination of a high class European cheese with all the goodness of down-to-earth, traditional home-style Southern cooking makes these Havarti Dill Corn Cakes the perfect hors d’oeuvres for either a casual or formal entertainment setting. And they’re just downright yummy and fun to make!
Super easy, quick, cute and delicious – that’s always a winning combination! The sweetness of the corn combined with the creamy cheese, savory dill, and dollop of tangy creme fraiche will have you and your guests reaching for more.
Havarti Dill Corn Cakes Recipe
Let’s get started!
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, dill, cheese 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 if you’re making 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 (or sour cream) and a sprig of fresh dill.
The Havarti Dill Corn Cakes are ready to serve!
Enjoy!
For more hors d’oeuvres and appetizers for entertaining try my:
- Gravlax
- Smoked Salmon Spread
- Pork Rillettes
- Black Olive Tapenade
- Marinated Olives
- Chicken Liver Pate
- Pistachio Lemon Cheese Balls
- Baba Ganoush
- Hummus
- Chanterelle Mushroom and Goat Cheese Crostini
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Havarti Dill Corn Cakes
Ingredients
- 1 cup fine or medium ground cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon baking soda
- 3/4 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1 cup corn kernels , coarsely chopped in a food processor
- 1 cup Havarti cheese or similar
- 2 tablespoons chopped fresh dill
- 1/4 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.Makes about 32 mini corn cakes.
Nutrition
Originally published on The Daring Gourmet March 3, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Yummy, and they do look super adorable! :) I would totally serve these even at a bridal shower. Can’t wait to try them!
Absolutely, Cori! These little cakes served up in a lush green garden setting – gorgeous!
Pass the plate, I’ll take ’em all!
Comin’ your way, Nathan! :)
Ooh, I love this flavor combination. My hubby’s from the south and corn cakes are something he’s mentioned a lot, though it’s been forever since I’ve made any. These are next in line and I’m sure he’ll be thrilled :)
Thanks, Karen! I’m confident your husband will enjoy these. Happy corn cake-making! :)
Looooooove corn cakes and these looks and sound positively delicious!! Will definitely be giving these a try, thank you! :)
Thanks, Susan! Have fun and enjoy!