Cheesy Corn Cakes
 
Makes about 20
Ingredients
  • 3 slices thick-cut bacon, chopped
  • 3 cups fresh corn kernels (about 6 ears)
  • 1 (8-ounce) block sharp Cheddar cheese, shredded
  • 2 cloves garlic, finely chopped
  • 1 cup all-purpose flour
  • 1 cup self-rising white cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • ½ teaspoon baking powder
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon ground black pepper
  • 1 cup half-and-half
  • 1 large egg, lightly beaten
  • ½ cup vegetable oil
  • Charred Tomato Chutney (recipe follows), to serve
Instructions
  1. In a 12-inch cast-iron skillet, cook bacon over medium heat until crispy, stirring occasionally, 8 to 10 minutes. Remove with a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  2. In a large bowl, combine cooked bacon, corn, cheese, garlic, flour, cornmeal, sugar, salt, baking powder, thyme, and pepper, tossing to coat. Add half-and-half and egg, stirring until combined (mixture will seem a little dry).
  3. Add oil to drippings in skillet; heat over medium heat until hot. For each cake, scoop ¼ cup batter, slightly mounded, and place into skillet, 1 inch apart. Lightly press into a 3-inch patty. Cook until lightly browned, 1½ to 2 minutes per side (adjust heat to medium-low, if needed). Let drain on paper towels. Serve warm with Charred Tomato Chutney.
Notes
The corn cakes can be served with salsa, grilled shrimp, smoked salmon, smoked pulled pork, or smoked chicken.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cheesy-corn-cakes/