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Havarti Dill corn cakes

Havarti Dill corn cakes

35 cakes


  • 1 cup fine or medium ground cornmeal
  • 1 cup corn
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • ¾ tsp baking soda
  • ¾ cup buttermilk
  • 2 large eggs
  • 2 tbsp melted butter
  • 1 cup corn kernels, coarsely chopped in a food processor
  • 1 cup shredded Castello® Havarti creamy cheese
  • 2 tbsp chopped fresh dill
  • ¼ cup chopped green onions
  • sour cream (or sour cream) for serving
  • sprig of fresh dill for garnish



1. Combine the cornmeal, flour, baking soda, salt and pepper in a large mixing bowl.

2. Add the buttermilk, eggs and butter and beat just until combined.

3. Stir in the corn, cheese, dill, and green onions.

4. Heat a griddle to medium-high heat and lightly spray with cooking oil.

5. Scoop heaping tablespoons onto the griddle (1/4 cup for full-sized corn cakes) and cook on each side until golden brown.

Serving Suggestion

Serving Suggestion

If serving as hors d'oeuvres, arrange the mini corn cakes on a serving platter with a dollop of creme fraiche and a sprig of fresh dill.