Farm Fresh Corn And Dandelion Cakes With Melting Herbed Goat Cheese Food

SWEET CORN CAKE

Steps:

• Heat oven to 325ºF.
• Blend first 4 ingredients in blender, in batches if necessary, until smooth; pour into large bowl. Add combined flour and baking powder; whisk until blended.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool completely.

HERBED CORN

Steps:

• In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.

SWEET CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with canola spray.
• Whisk together the eggs in a large bowl. Next, add and mix together the Cheddar, cream cheese, heavy cream, breadcrumbs, honey, marjoram and shallots. Add the corn and stir into the mixture. Add the butter and mix together.
• Pour the corn pudding into the baking dish, top with salt and pepper and bake until the pudding just sets, about 45 minutes. Serve immediately.

CORN CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease an 8 by 8 baking pan.
• Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn.
• Stir in the corn muffin mix and sugar.
• Cook in an 8 by 8 pan in the preheated 350 degree oven until the top is slightly browned. About 30-35 minutes.

CORN PANCAKES

Steps:

• In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
• Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.

FRESH CORN CAKES

Steps:

• In a food processor, pulse corn, eggs, milk, and butter 3 to 4 times or until corn is coarsely chopped.
• In a large bowl, mix flour, cornmeal, cheese, chives, salt, and pepper.
• Stir in corn mixture just until dry ingredients are moistened; do NOT overstir or beat.
• Spoon 2T batter onto a hot, lightly greased skillet or griddle to form 2" cakes; do NOT spread or flatten cakes.
• Cook 3 to 4 minutes or until tops of corn cakes are covered with bubbles and edges look cooked.
• Turn corn cakes over and cook for 2-3 additional minutes.

FARM FRESH CORN AND DANDELION CAKES WITH MELTING HERBED GOAT CHEESE

Steps:

• 1. Combine the goat cheese, sour cream, dandelion, rosemary, salt, and pepper in a mixing bowl. Set aside. Preheat oven to 350 degrees F. 3. In a blender or food processor, combine the eggs and 1 1/2 cups of corn until smooth. Transfer to a large mixing bowl and stir in the cornmeal, salt, pepper, dandelion, and remaining corn. 4. Whip the egg whites in a small mixing bowl until stiff peaks form. Fold in the corn mixture. 5. Heat the oil in a large skillet over medium heat. Pour the batter into the skillet in 1/4 cup scoops to make the cakes. Cook until golden brown, about 2 minutes per side. 6. Place the cooked cakes on a baking sheet and top with a dollop of goat cheese mixture. Place in preheated oven and bake until goat cheese just begins to melt, about 5-10 minutes, depending on oven. 7. Serve warm

COUNTRY CORNCAKES

Steps:

• In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.

GRILLED CORN CAKES

Steps:

• Coat a large griddle with cooking spray and preheat to medium-high.
• In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
• In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
• Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.