Smoked Corn Cakes with Tomato and Sour Cream Sauce | Midwest Living
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Smoked Corn Cakes with Tomato and Sour Cream Sauce

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Smoked Corn Cakes with Tomato and Sour Cream Sauce

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  • Makes: 8 to 10 servings
  • Yield: 32 pancakes
  • Prep 15 mins
  • Bake 20 mins
  • Cook 4 hrs

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Make these savory pancakes and serve as a side dish to grilled meats. Or set them out on a platter and serve as an appetizer.

Ingredients

  • 1 1/2 cups frozen whole kernel corn or Smoked Corn
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup milk
  • 1/2 cup buttermilk
  • 2 tablespoons butter, softened
  • 1/4 cup sugar
  • 1 egg, slightly beaten
  • Tomato and Sour Cream Sauce (see recipe)
  • Quartered cherry tomatoes (optional)
  • Chives (optional)

Directions

  1. Thaw frozen corn, if using, and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil. Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
  2. In a medium bowl, combine flour, cornmeal, baking powder, salt and baking soda. In a 2-cup glass measure, combine milk and buttermilk.
  3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and egg; beat until well-combined. Alternately add flour mixture and milk mixture, beating on low speed after each addition just until combined. Stir in corn.
  4. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, spread about 2 tablespoons batter into a circle about 2 inches in diameter.
  5. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. Serve with Tomato and Sour Cream Sauce. If you like, garnish with cherry tomatoes and chives.

Tomato and Sour Cream Sauce

Ingredients

  • 1 cup dairy sour cream
  • 1/2 cup coarsely chopped cherry tomatoes
  • 1/4 cup snipped fresh chives
  • 2 tablespoons finely chopped shallots
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. In a medium bowl, combine sour cream, cherry tomatoes, chives, shallots, salt and pepper.

Smoked Corn

Ingredients

  • 3 fresh ears of corn
  • 6 wood chunks

Directions

  1. Remove husks and silks from ears of corn. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover; drain before using. In a smoker, arrange preheated coals, drained wood chunks and water pan according to the manufacturer's directions. Pour water into pan. Place corn on the grill rack over water pan. Cover; smoke about 60 minutes or until tender. Cut kernels from ears of corn.

Nutrition Facts

(Smoked Corn Cakes with Tomato and Sour Cream Sauce)

Servings Per Recipe 8, cal. (kcal) 242, sodium (mg) 414, calcium (mg) 101, fiber (g) 2, iron (mg) 1, sat. fat (g) 6, vit. A (IU) 583, Fat, total (g) 10, vit. C (mg) 5, chol. (mg) 47, pro. (g) 6, carb. (g) 34

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