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