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Home » Food » By Country or Region » North America » America » Havarti Dill Corn Cakes

Havarti Dill Corn Cakes

March 3, 2015 by Kimberly Killebrew · 8 Comments

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havarti dill corn cakes recipeThank you to Castello for sponsoring this post!

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!

havarti dill corn cakes recipe

I love cheese.  Prepared every which way.  I’ve now tried five different kinds of cheese from Castello and their products “wow” me every time.  I’m fully committed to trying every one of their cheeses.  They’re that good.  Most recently I featured their Aged Havarti in my Blonde French Onion Soup and it was a hit.

Blonde-French-Onion-Soup-1-lg-web-edited-2

Today we’re using their Creamy Havarti.  It has a delicious buttery aroma with just the right hint of sweetness and touch of tanginess.  It’s creamy texture lends itself perfectly for melting, especially when shredded.

All of these qualities made it the perfect candidate for these corn cakes.

Havarti-Dill-Corn-Cakes-prep-5

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 recipeLet’s get started!

Combine the cornmeal, flour, baking soda, salt and pepper in a large mixing bowl.

Havarti-Dill-Corn-Cakes-prep-1

Add the buttermilk, eggs and butter and beat just until combined.

Havarti-Dill-Corn-Cakes-prep-2

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Stir in the corn, dill, cheese and green onions.

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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.

Havarti-Dill-Corn-Cakes-prep-7

 

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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.

Havarti-Dill-Corn-Cakes-prep-10

havarti dill corn cakes recipe

The Havarti Dill Corn Cakes are ready to serve!

havarti dill corn cakes recipe

Enjoy!

havarti dill corn cakes recipe

 

Havarti Dill Corn Cakes
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
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
  1. 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.
  2. Heat a griddle to medium-high heat and lightly spray with cooking oil.
  3. Scoop heaping tablespoons onto the griddle (1/4 cup for full-sized corn cakes) and cook on each side until golden brown.
  4. 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.
3.2.2925

Thank you to Castello for sponsoring this post.

 

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8 Comments →

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8 Responses

  1. Cori says

    March 3, 2015 at 3:57 pm

    Yummy, and they do look super adorable! :) I would totally serve these even at a bridal shower. Can’t wait to try them!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 3, 2015 at 4:04 pm

      Absolutely, Cori! These little cakes served up in a lush green garden setting – gorgeous!

      Reply
  2. Nathan L. says

    March 3, 2015 at 3:09 pm

    Pass the plate, I’ll take ’em all!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 3, 2015 at 4:01 pm

      Comin’ your way, Nathan! :)

      Reply
  3. Karen & Jack Palmer says

    March 3, 2015 at 1:23 pm

    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 :)

    Reply
    • Kimberly @ The Daring Gourmet says

      March 3, 2015 at 4:02 pm

      Thanks, Karen! I’m confident your husband will enjoy these. Happy corn cake-making! :)

      Reply
  4. Susan Ray says

    March 3, 2015 at 1:19 pm

    Looooooove corn cakes and these looks and sound positively delicious!! Will definitely be giving these a try, thank you! :)

    Reply
    • Kimberly @ The Daring Gourmet says

      March 3, 2015 at 4:03 pm

      Thanks, Susan! Have fun and enjoy!

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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