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2013′s Week #14 Winner: Lauren’s Corn Cakes

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Corn Cakes Topped with Goat Cheese and Bacon

By Lauren Criste from Chicago, IL

Ingredients:

5 thick bacon slices, cut into 1/2-inch pieces

4 tablespoons (about) vegetable oil

1 10-ounce package frozen corn kernels, thawed

1 cup chopped onion

3/4 cup buttermilk

1 large egg

5 ounces soft fresh goat cheese crumbled

1 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cayenne pepper

Chopped green onions

Directions:

1. Cook bacon in heavy large skillet over medium heat until crisp.

2. Using slotted spoon, transfer to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet.

3. Add 1 tablespoon oil to drippings in skillet. Add corn and onion; sauté over medium heat until onion is golden, about 5 minutes. Remove from heat.

4. Combine buttermilk, egg and 1/4 cup goat cheese in large bowl; whisk to blend.

5. Add cornmeal, baking powder, salt, baking soda and cayenne and mix well.

6. Stir in corn mixture.

7. Heat 1 tablespoon oil in heavy large skillet over medium heat.

8. Working in batches, drop batter by generous tablespoonfuls into skillet. Cook until bottom of each corn cake is brown, about 1 minute. Turn corn cakes and cook until second side is brown, about 1 minute. Transfer to baking sheet. Repeat with remaining batter, adding more oil to skillet as needed. (Can be prepared 2 hours ahead. Let corn cakes and bacon stand at room temperature. Before serving, rewarm cakes on baking sheet in 400°F oven until heated through, about 5 minutes.)

9. Arrange corn cakes on platter. Top each with generous 1/2 teaspoon goat cheese. Sprinkle with bacon and green onions and serve.