Corn Cakes Topped with Goat Cheese and Bacon Recipe

Name: Corn Cakes Topped with Goat Cheese and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 thick bacon slices, cut into 1/2-inch pieces; 4 tablespoons (about) vegetable oil; 1 10-ounce package frozen corn kernels, thawed; 1 cup chopped onion; 3/4 cup buttermilk; 1 large egg; 5 ounces soft fresh goat cheese (such as Montrachet), crumbled; 1 cup yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 1/4 teaspoon cayenne pepper; Chopped green onions

Servings: persons

5 thick bacon slices, cut into 1/2-inch pieces
4 tablespoons (about) vegetable oil
1 10-ounce package frozen corn kernels, thawed
1 cup chopped onion
3/4 cup buttermilk
1 large egg
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
Chopped green onions

1
Cook bacon in heavy large skillet over medium heat until crisp.
2
Using slotted spoon, transfer to paper towels and drain.
3
Pour off all but 2 tablespoons drippings from skillet.
4
Add 1 tablespoon oil to drippings in skillet.
5
Add corn and onion; saute over medium heat until onion is golden, about 5 minutes.
6
Remove from heat.
7
Combine buttermilk, egg and 1/4 cup goat cheese in large bowl; whisk to blend.
8
Add cornmeal, baking powder, salt, baking soda and cayenne and mix well.
9
Stir in corn mixture.
10
Heat 1 tablespoon oil in heavy large skillet over medium heat.
11
Working in batches, drop batter by generous tablespoonfuls into skillet.
12
Cook until bottom of each corn cake is brown, about 1 minute.
13
Turn corn cakes and cook until second side is brown, about 1 minute.
14
Transfer to baking sheet.
15
Repeat with remaining batter, adding more oil to skillet as needed.
16
(Can be prepared 2 hours ahead.
17
Let corn cakes and bacon stand at room temperature.
18
Before serving, rewarm cakes on baking sheet in 400F oven until heated through, about 5 minutes.)
19
Arrange corn cakes on platter.
20
Top each with generous 1/2 teaspoon goat cheese.
21
Sprinkle with bacon and green onions and serve.

1392

kcal

Calories

117

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 5 thick bacon slices, cut into 1/2-inch pieces, 4 tablespoons (about) vegetable oil, 1 10-ounce package frozen corn kernels, thawed, 1 cup chopped onion, and more.

Yes, Corn Cakes Topped with Goat Cheese and Bacon 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.

That's it — enjoy your meal!

Corn Cakes Topped with Goat Cheese and Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions