Dessertscountryliving
Corn Cake Stacks with Aged Cheddar and Arugula
Simple yet elegant, these sweet corn cakes topped with a fresh green salad and gooey Cheddar are the ideal summer dinner.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 25 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●skillet
- ●baking sheet
- ●spatula
📝 Preparation Steps
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.
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