5 thick bacon slices, cut into 1/2" pieces
4 T vegetable oil
10 oz frozen corn kernels, thawed
1 c chopped onion
3/4 c buttermilk
1 large egg
5 oz soft fresh goat cheese (such as Montrachet), crumbled
1 c yellow cornmeal
2 t baking powder
1 t salt
1/2 t baking soda
1/4 t cayenne pepper
Chopped green onions
Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels and drain. Pour off all but 2 T drippings from skillet. Add 1 T oil to drippings in skillet. Add corn and onion; sauté over medium heat until onion is golden, about 5 minutes. Remove from heat.
Combine buttermilk, egg and 1/4 c goat cheese in large bowl; whisk to blend. Add cornmeal, baking powder, salt, baking soda and cayenne and mix well. Stir in corn mixture. Heat 1 T oil in heavy large skillet over medium heat. Working in batches, drop batter by generous tablespoonfuls into skillet. Cook until bottom of each corn cake is brown, about 1 minute. Turn corn cakes and cook until second side is brown, about 1 minute. Transfer to baking sheet. Repeat with remaining batter, adding more oil to skillet as needed. (Can be prepared 2 hours ahead. Let corn cakes and bacon stand at room temperature. Before serving, rewarm cakes on baking sheet in 400°F oven until heated through, about 5 minutes.)
Arrange corn cakes on platter. Top each with generous 1/2 teaspoon goat cheese. Sprinkle with bacon and green onions and serve.
Time: 45 minutes Serves: 6
These are awesome! Heavier and crispier than a pancake, yet they still melt in your mouth. You may want extra goat cheese for these. This recipe came from: http://www.epicurious.com/recipes/food/views/Corn-Cakes-Topped-with-Goat-Cheese-and-Bacon-104299.