Corn Cake Stacks With Aged Cheddar And Arugula Recipe

Name: Corn Cake Stacks With Aged Cheddar And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups corn kernels fresh; 1/4 cup red bell pepper finely diced; 2 tablespoons cornmeal; 1 teaspoon sugar; 3/4 teaspoon kosher salt; 1/4 teaspoon baking powder; 2 large eggs; 4 tablespoons olive oil; 1 1/2 cups aged cheddar cheese shredded; 2 cups baby arugula

Servings: persons

2 cups corn kernels fresh
1/4 cup red bell pepper finely diced
2 tablespoons cornmeal
1 teaspoon sugar
3/4 teaspoon kosher salt
1/4 teaspoon baking powder
2 large eggs
4 tablespoons olive oil
1 1/2 cups aged cheddar cheese shredded
2 cups baby arugula

1
Preheat oven to 350 degrees F.
2
In a large bowl, stir together corn, bell pepper, cornmeal, sugar, salt, baking powder, and egg yolks. In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form. Fold whites into cornmeal mixture.
3
In a large skillet, heat 2 tablespoons oil over medium heat.
4
Working in batches, drop half the batter by scant 1/4-cup mounds into the oil, flattening them slightly with a spatula, and cook for 2 minutes per side, or until golden brown. Transfer to a baking sheet and repeat with remaining batter and 2 tablespoons oil.
5
Divide Cheddar evenly among corn cakes and bake for 1 minute, just until cheese has melted. Remove from oven, and make 4 stacks of 3 cakes each. Top stacks evenly with arugula. Serve immediately.

494

kcal

Calories

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.

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

You need 10 ingredients. The key ingredients include: 2 cups corn kernels fresh, 1/4 cup red bell pepper finely diced, 2 tablespoons cornmeal, 1 teaspoon sugar, and more.

Yes, Corn Cake Stacks With Aged Cheddar And Arugula 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.

Corn Cake Stacks With Aged Cheddar And Arugula

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