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Gallery Corn Cakes with Christmas Caviar Recipe Summary Servings: 10 Yield: makes 32 cakes
Ingredients Ingredient Checklist 2 tablespoons olive oil 1 cup fresh sweet corn kernels, from 1 medium ear or frozen sweet corn kernels, thawed 2 tablespoons minced shallots 1 teaspoon coarse salt 1/8 teaspoon freshly ground black pepper 2 large eggs 1 cup heavy cream 3/4 cup yellow cornmeal 1/2 cup bleached all-purpose flour 1/2 cup masa harina flour 2 teaspoons baking powder 1/8 teaspoon cayenne pepper 2 teaspoons vegetable oil 1 teaspoon Creole Seasoning Christmas Caviar Sauce
Gallery Corn Cakes with Christmas Caviar
Recipe Summary Servings: 10 Yield: makes 32 cakes
Gallery
Corn Cakes with Christmas Caviar
Corn Cakes with Christmas Caviar
Corn Cakes with Christmas Caviar
Recipe Summary Servings: 10 Yield: makes 32 cakes
Recipe Summary
Servings: 10 Yield: makes 32 cakes
Servings: 10
Yield: makes 32 cakes
10
makes 32 cakes
Ingredients
Ingredients
- 2 tablespoons olive oil 1 cup fresh sweet corn kernels, from 1 medium ear or frozen sweet corn kernels, thawed 2 tablespoons minced shallots 1 teaspoon coarse salt 1/8 teaspoon freshly ground black pepper 2 large eggs 1 cup heavy cream 3/4 cup yellow cornmeal 1/2 cup bleached all-purpose flour 1/2 cup masa harina flour 2 teaspoons baking powder 1/8 teaspoon cayenne pepper 2 teaspoons vegetable oil 1 teaspoon Creole Seasoning Christmas Caviar Sauce
Directions
Heat olive oil in a medium skillet over medium heat. Add corn, shallots, 1/2 teaspoon salt, and black pepper. Cook, stirring, until corn and shallots are tender, about 5 minutes. Remove from heat; set aside.
In a large bowl, whisk together eggs and cream until well combined. Add cornmeal, flour, masa harina, baking powder, cayenne pepper, remaining 1/2 teaspoon salt, and 3/4 cup water. Mix until well combined. Fold in corn-and-shallot mixture.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. When oil is hot, gently drop batter, a tablespoon at a time, into pan, working in batches as necessary. Cook, turning once, until cakes are lightly golden, about 1 1/2 minutes per side. Using a spatula, carefully transfer cakes to a paper towel-lines plate to drain. Repeat process with remaining oil and batter.
Sprinkle cakes with Creole seasoning and serve warm with caviar sauce.
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All Reviews for Corn Cakes with Christmas Caviar
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Corn Cakes with Christmas Caviar
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
