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You are here: Home / bacon / Bacon Ricotta (Blue) Corn Cakes; Review of Bacon 24/7

Bacon Ricotta (Blue) Corn Cakes; Review of Bacon 24/7

June 22, 2014 By Laura 2 Comments

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Bacon Ricotta Corn Cakes are the perfect canvas for something luscious and savory, like this slow cooked brisket or even a fried egg. I was sent a free copy of Bacon 24/7: Recipes for Curing, Smoking, and Eating by the publisher for purposes of reviewing it. Affiliate links were used in this post, but only to link to items I would be discussing and linking to anyway.

Braised Brisket with Corn and Shredded Cheese on Bacon Ricotta Corn Cakes 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!

Braised Brisket with Corn and Shredded Cheese on Bacon Ricotta Corn Cakes

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…

Braised Brisket with Corn and Shredded Cheese on Bacon Ricotta 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.

Braised Brisket with Corn and Shredded Cheese on Bacon Ricotta Corn Cakes

 

5 from 1 vote
Braised Brisket with Corn and Shredded Cheese on Bacon Ricotta Corn Cakes
Print
Bacon Ricotta (Blue) Corn Cakes
Closely adapted from Theresa Gilliam
Course: flatbread
Author: TheSpicedLife
Ingredients
  • 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
  • 1/4 cup sugar
  • 2 1/2 t baking powder
  • 1/2 t baking soda
  • 1/2 t fine sea salt
  • 1/2 cup cooked and crumbled bacon (about 6 slices)
  • butter or oil for greasing pan
Instructions
  1. 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.
  2. Place the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Whisk until completely combined.
  3. Fold the corn and milk mixture into the flour mixture. Then fold in the bacon.
  4. Heat a griddle over medium heat. Grease with butter or oil. Spoon 1/4 - 1/3 cup of the batter onto the hot griddle. Cook until browned and crispy, about 2 minutes per side.

 

 

Filed Under: bacon, beef, breakfast, cookbooks, corn, flatbreads, Mexican dishes, pancakes, reviews, southwestern Tagged With: bacon, breakfast, brisket, cookbooks, corn, cornbread, cornmeal, flatbread, mexican, pancakes, southwestern

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Marbled Chocolate Pound Cake »

Comments

  1. Joanne says

    June 23, 2014 at 7:12 am

    Boo to crankiness and annoying cysts! I suppose it will be gone after today though and that has to be a good thing! Good luck today! I’ll be thinking of you!

    Also, I want these pancakes for breakfast.

    Reply
  2. allie @ Through Her Looking Glass says

    June 27, 2015 at 12:51 am

    5 stars
    These corn cakes look absolutely delicious! And do we ever love bacon!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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