Havarti Dill Corn Cakes
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!
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
Serving: 2corn cakesCalories: 111kcalCarbohydrates: 13gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 32mgSodium: 303mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 172IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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