- Yield: 6-8 cakes
Corn Cakes
Recipe courtesy of Drew Tait, Executive Chef, The Forest Country Club (Fort Myers, Fla.)
Ingredients
- eggs - 3 ea.
- baking powder - 1.5 tsps.
- sugar - 1 tsp.
- salt - 1 tsp.
- black pepper - 1/2 tsp.
- all-purpose flour - 1/2 cup
- Monterey cheddar jack cheese - 1/2 cup, fancy shredded
- fresh corn - 15 ozs., cut off cobb
- bacon - 1/4 cup, cooked, drained and crumbled
- jalapeño - 1 ea., seeded, minced
Instructions
- Mix eggs, salt, pepper, sugar, and baking powder in a mixing bowl. Mix well to combine.
- Once combined, add flour a little at a time and stir gently until incorporated. Do not over-mix.
- Add corn, shredded cheese, bacon, and jalapeño.
- Scoop a portion using a 3oz scoop and place it on a preheated flat top.
- Cook until golden brown, then flip and season with salt and cracked black pepper.
- Once finished, remove from flat top and place on a plate lined with a paper towel.
- Serve right away.
