Blt Corn Cakes With Buttermilk Dressing Recipe

Name: Blt Corn Cakes With Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup yellow cornmeal; 1/2 cup all purpose flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/8 teaspoon ground black pepper; 2 eggs; 1 cup whole milk; 1 cup sweet corn kernels fresh, or frozen whole kernel corn, thawed and drained; nonstick cooking spray; 2 tomatoes large green or red, sliced; 8 slices applewood smoked bacon thick sliced; 3 tablespoons brown sugar packed; 1/4 teaspoon cayenne pepper; 3 cups mesclun fresh; 1 dressing recipe Buttermilk; 1 cup cherry tomatoes halved or quartered; dressing Buttermilk; 1/3 cup buttermilk; 1/4 cup fat free greek yogurt; 2 teaspoons dill weed snipped fresh; 1 teaspoon fresh lemon juice; 1 teaspoon ground black pepper

Servings: persons

1/2 cup yellow cornmeal
1/2 cup all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 eggs
1 cup whole milk
1 cup sweet corn kernels fresh, or frozen whole kernel corn, thawed and drained
nonstick cooking spray
2 tomatoes large green or red, sliced
8 slices applewood smoked bacon thick sliced
3 tablespoons brown sugar packed
1/4 teaspoon cayenne pepper
3 cups mesclun fresh
1 dressing recipe Buttermilk
1 cup cherry tomatoes halved or quartered
dressing Buttermilk
1/3 cup buttermilk
1/4 cup fat free greek yogurt
2 teaspoons dill weed snipped fresh
1 teaspoon fresh lemon juice
1 teaspoon ground black pepper

1
Preheat oven to 400 degrees F. For corn cakes, in a small bowl combine cornmeal, flour, baking powder, salt, and pepper. In a medium bowl, lightly whisk together eggs and milk. Add cornmeal mixture to egg mixture; mix well. Stir in corn.
2
Evenly coat a griddle or skillet with nonstick cooking spray; heat on medium-high heat until hot. Pour about 1/3 cup batter for each cake onto the griddle, spread to about 4 inches in diameter. Cook 2 to 3 minutes on each side until golden brown. Transfer to platter; cover and keep warm. Repeat with remaining batter. (Yields about 8 corn cakes)
3
Meanwhile, for candied bacon, line a 15x10x1-inch baking pan with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Spoon mixtures evenly oven bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices.
4
To assemble, place one corn cake on each of four plates. Layer half of bacon pieces, the tomato slices, some mesclun, and remaining corn cakes. Drizzle with Buttermilk Dressing, and top with remaining bacon, mesclun, and cherry tomatoes.
5
Buttermilk Dressing: In a screw top jar combine buttermilk, yogurt, dill weed, lemon juice and pepper; cover and shake to combine.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1/2 cup yellow cornmeal, 1/2 cup all purpose flour, 1 tablespoon baking powder, 3/4 teaspoon salt, and more.

Yes, Blt Corn Cakes With Buttermilk Dressing falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Blt Corn Cakes With Buttermilk Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions