You will have to pardon me if any tone of irritation creeps into my writing while singing the praises of these corn cakes. I am not allowed to eat today (because the surgery tomorrow is in my abdomen) and I am definitely a person who leans toward hanger when unable to eat. I don’t know how those of you who fast for religious or cleansing reasons do it. I had to stop looking at my Google Plus feed for fear of crumpling into a weeping puddle at the sight of a casserole!
So anyway. These corn cakes. First let me explain the pictures. I don’t know why I always forget that sour cream reflects light and turns pictures weird but I do. See the next picture for what I mean. So I tried to get creative in cutting out the sour cream by various methods. I am not sure if I succeeded!
The publishers sent me Theresa Gilliam’s Bacon 24/7: Recipes for Curing, Smoking, and Eating for review. It is a gorgeous book, organized by time of day (morning meals, and so forth). I have received several cookbooks for reviewing lately and have realized that I am a moody reviewer in the summer. So many dishes sound amazing but not at all what I want in summer–for example, the Chicken Normandy in this cookbook sounds fabulous, chicken smothered in cream and apples and bacon. But not at all what I want in June. I have also been a moody cook in general because sometimes I can feel the baseball sized cyst pressing on all of my organs in my abdomen. But enough of that and back to these corn cakes…
Gilliam envisions these flatbreads much like a savory breakfast pancake, and suggests topping them with a fried or poached egg. But the minute I saw them, I could not stop thinking of them with Mexican inspired braised brisket. Kind of like filling a taco, only spooning the filling over the flatbread. And I was right! It was delicious! I am not sharing the brisket recipe today because I have one coming up that is super similar, but I did use bacon in it to pull together the bacon theme. And I added more corn and shredded cheese.
- 1 cup blanched sweet corn kernels (or thawed frozen)
- 2 large eggs
- 2 cups (15 oz/425 g) full fat ricotta cheese
- 1 cup whole milk
- 1 cup (126 g) AP flour
- 1 cup stone ground blue cornmeal
- ¼ cup sugar
- 2½ t baking powder
- ½ t baking soda
- ½ t fine sea salt
- ½ cup cooked and crumbled bacon (about 6 slices)
- butter or oil for greasing pan
- Place the corn in a food processor. Puree until it is in coarse bits, and then add the eggs, ricotta and milk. Pulse until combined.
- Place the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Whisk until completely combined.
- Fold the corn and milk mixture into the flour mixture. Then fold in the bacon.
- Heat a griddle over medium heat. Grease with butter or oil. Spoon ¼ - ⅓ cup of the batter onto the hot griddle. Cook until browned and crispy, about 2 minutes per side.
I was sent a free copy of Bacon 24/7: Recipes for Curing, Smoking, and Eating by the publisher for purposes of reviewing it; all opinions are my own. Affiliate links were used in this post, but only to link to items I would be discussing and linking to anyway.