Bacon ricotta corn cakes recipe Recipe

Name: Bacon ricotta corn cakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 140 g (4.9oz) frozen sweetcorn, thawed; 2 large eggs; 425 g (15oz) ricotta cheese; 240 ml (8.4fl oz) full-fat milk; 135 g (4.8oz) plain flour; 150 g (5.3oz) polenta; 50 g (1.8oz) sugar; 2.5 tsp baking powder; 0.5 tsp bicarbonate of soda; 0.5 tsp salt; 6 rashers cooked and crumbled bacon; 1 large knob butter, melted, for cooking

Servings: persons

140 g (4.9oz) frozen sweetcorn, thawed
2 large eggs
425 g (15oz) ricotta cheese
240 ml (8.4fl oz) full-fat milk
135 g (4.8oz) plain flour
150 g (5.3oz) polenta
50 g (1.8oz) sugar
2.5 tsp baking powder
0.5 tsp bicarbonate of soda
0.5 tsp salt
6 rashers cooked and crumbled bacon
1 large knob butter, melted, for cooking

1
Pulse the sweetcorn in a food processor to a coarse puree.
2
Add the eggs, ricotta and milk and pulse just until combined.
3
In a large bowl, whisk together the flour, polenta, sugar, baking powder, bicarbonate of soda and salt.
4
Make a well in the centre of the dry ingredients and pour in the corn mixture.
5
Stir to combine in just a few strokes.
6
Fold in the cooked bacon.
7
Heat a griddle over a medium heat.
8
Coat liberally with cooking spray or melted butter.
9
Spoon a ladleful of the batter onto the hot griddle and cook until golden brown or crispy, about 2 minutes per side.
10
Repeat with the remaining batter.
11
Serve the corn cakes immediately or keep warm in the oven (set to its lowest setting) until ready to serve.
12
Top with poached eggs, if desired.

1488

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 140 g (4.9oz) frozen sweetcorn, thawed, 2 large eggs, 425 g (15oz) ricotta cheese, 240 ml (8.4fl oz) full-fat milk, and more.

Yes, Bacon ricotta corn cakes recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bacon ricotta corn cakes recipe

How did you like this recipe?

Frequently Asked Questions