CORN CAKES WITH GOAT CHEESE
These corn cakes are full of flavor, and gluten-free as well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 1 teaspoon oil over medium. Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3 to 5 minutes. Transfer to a medium bowl and let cool, 5 minutes. Add scallions, eggs, and cornmeal to corn mixture and stir to combine.
- Wipe skillet clean, then heat 2 tablespoons oil over medium. In batches, cook cupfuls corn mixture until set on bottom, about 3 minutes. Flip and cook until cakes are cooked through, 2 minutes. Transfer to a plate. Sprinkle corn cakes with goat cheese and serve with ham if desired.
Nutrition Facts : Calories 286 g, Fat 15 g, Fiber 3 g, Protein 10 g
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[email protected]These corn cakes were a great way to get my kids to eat their vegetables.
Gavin Skvarj
[email protected]I served these corn cakes with a side of fruit salad and it was a perfect summer meal.
MD Beniam
[email protected]These corn cakes were a bit too sweet for me.
Mohd Rehan
[email protected]I used fresh corn from the farmers market and it made these corn cakes extra delicious.
Steven Browning
[email protected]I made these corn cakes for my family and they loved them! We'll definitely be making them again.
Sharon Ferebee
[email protected]These corn cakes were a bit too greasy for my taste.
JLCTHEGOAT 20
[email protected]I'm not a big fan of goat cheese, but I still enjoyed these corn cakes.
Maria Magana
[email protected]These corn cakes were a great way to use up leftover corn on the cob.
Over boi GH
[email protected]I served these corn cakes with a dollop of sour cream and a sprinkle of chives. They were so good!
Amos Chikalema
[email protected]I added some chopped jalapeños to the batter for a bit of spice. It was a great addition!
Sanele Bhengu
[email protected]These corn cakes were a little bland for me.
Osiane Louis
[email protected]I didn't have any goat cheese on hand, so I used feta instead. It worked out great!
Ricky Sonnier
[email protected]I followed the recipe exactly and my corn cakes turned out perfectly! They were crispy on the outside and fluffy on the inside.
Alesha Brown
[email protected]These corn cakes were a bit too dry for my taste.
Khalil Matobbar
[email protected]I'm not usually a fan of corn cakes, but these were surprisingly delicious! The goat cheese added a nice richness and creaminess.
Rafiq Alam
[email protected]These corn cakes were a hit at my brunch party! They were so easy to make and everyone loved the combination of sweet corn and tangy goat cheese.