Cheesy Corn Cakes

Cheesy Corn Cakes

Bacon, cheese, and fresh, juicy corn, yummy goodness fills these crispy Cheesy Corn Cakes.

Cheesy Corn Cakes
Makes about 20
  • 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
  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.
The corn cakes can be served with salsa, grilled shrimp, smoked salmon, smoked pulled pork, or smoked chicken.

Charred Tomato Chutney
Makes about 2 cups
  • 3 tablespoons vegetable oil, divided
  • ¼ cup minced fresh onion
  • 2 cloves garlic, minced
  • 4 cups cherry tomatoes
  • ¼ cup water
  • 1 tablespoon red wine vinegar
  • ¾ teaspoon kosher salt
  • ½ teaspoon sugar
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon turmeric
  1. In a large cast-iron skillet, heat 1 tablespoon oil over medium heat. Add onion; cook until softened, 3 to 4 minutes. Add garlic; cook for 1 minute. Remove from skillet.
  2. Increase heat to medium-high. In same skillet, add tomatoes; cook until charred and softened, 8 to 10 minutes, stirring frequently (add remaining 2 tablespoons oil as needed to prevent tomatoes from sticking to skillet). Gently press tomatoes with the back of a spoon or a potato masher. Stir in onion mixture, ¼ cup water, vinegar, salt, sugar, red pepper, and turmeric.
  3. Reduce heat to medium-low, and cook, stirring frequently, for 3 to 4 minutes.




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