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

Bacon Ricotta (Blue) Corn Cakes

Closely adapted from Theresa Gilliam
Course flatbread
Author TheSpicedLife


  • 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


  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.