Corn Cakes Topped with Goat Cheese and Bacon
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
30 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



1 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 tablespoons drippings from skillet. Add 1 tablespoon oil to drippings in skillet. Add corn and onion; saute over medium heat until onion is golden, about 5 minutes. Remove from heat.
2 Combine buttermilk, egg and 1/4 cup goat cheese in large bowl; whisk to blend. Add cornmeal, baking powder, salt, baking soda and cayenne and mix well. Stir in corn mixture.
3 Heat 1 tablespoon 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.)
4 Arrange corn cakes on platter. Top each with generous 1/2 teaspoon goat cheese. Sprinkle with bacon and green onions and serve.

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