Havarti Dill corn cakes

Havarti Dill corn cakes

35 cakes

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ingredients

1 cup fine or medium ground cornmeal
1 cup corn
½ cups all-purpose flour
1 tsp salt
¼ tsp freshly ground black pepper
¾ tsp baking soda
¾ cups 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 cups chopped green onions
sour cream (or sour cream) for serving
sprigs of fresh dill for garnish

preparation

Preparation

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.