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–+ servings

Havarti Dill Corn Cakes

By Kimberly Killebrew
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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 35

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 shredded Castello Creamy Havarti cheese
  • 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 35 mini corn cakes.
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