Havarti Dill Corn Cakes

Ingredients for 35+ mini corn cakes servings
  • 1 cup fine or medium ground cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ teaspoon baking soda
  • ¾ cup buttermilk
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1 cup corn kernels, coarsely chopped in a food processor
  • 1 cup shredded Havarti cheese
  • 2 tablespoons chopped fresh dill
  • ¼ cup chopped green onions
  • Creme fraiche (or sour cream) for serving
  • Sprigs of fresh dill for garnish
Havarti Dill Corn Cakes


  1. Combine the cornmeal, flour, baking soda, salt and pepper in a large mixing bowl. Add the buttermilk, eggs and butter and beat just until combined. Stir in the corn, cheese, dill, and green onions.
  2. Heat a griddle to medium-high heat and lightly spray with cooking oil.
  3. Scoop heaping tablespoons onto the griddle (1/4 cup for full-sized corn cakes) and cook on each side until golden brown.
  4. 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.

Recipe courtesy of Daring Gourmet.

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