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BLT Corn Cakes with Buttermilk Dressing

Makes: 4 servings
Serving size: 2 4-inch corn cakes. 2 tomato slices, 2 slices bacon, 3/4 cup mesclun and a scant tablespoon dressing Yield: 2/3 cup dressing
Bake 400° 14 mins to 16 mins Prep 30 mins Cook 12 mins Prep 56 mins
BLT Corn Cakes with Buttermilk Dressing
Ingredients
  • 1/2  cup  yellow cornmeal
  • 1/2  cup  all-purpose flour
  • 1  tablespoon  baking powder
  • 3/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 2  eggs
  • 1  cup  whole milk
  • 1  cup  fresh sweet corn kernels or frozen whole kernel corn, thawed and drained
  •  Nonstick cooking spray
  • 2  large green or red tomatoes, sliced
  • 8  slices  thick sliced applewood smoked bacon
  • 3  tablespoons  packed brown sugar
  • 1/4  teaspoon  cayenne pepper
  • 3  cups  fresh mesclun mix
  • 1  recipe  Buttermilk Dressing
  • 1  cup  cherry tomatoes, halved or quartered
Directions

1. Preheat oven to 400 degrees F. For corn cakes, in a small bowl combine cornmeal, flour, baking powder, salt, and pepper. In a medium bowl, lightly whisk together eggs and milk. Add cornmeal mixture to egg mixture; mix well. Stir in corn.

2. Evenly coat a griddle or skillet with nonstick cooking spray; heat on medium-high heat until hot. Pour about 1/3 cup batter for each cake onto the griddle, spread to about 4 inches in diameter. Cook 2 to 3 minutes on each side until golden brown. Transfer to platter; cover and keep warm. Repeat with remaining batter. (Yields about 8 corn cakes)

3. Meanwhile, for candied bacon, line a 15x10x1-inch baking pan with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Spoon mixtures evenly oven bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices.

4. To assemble, place one corn cake on each of four plates. Layer half of bacon pieces, the tomato slices, some mesclun, and remaining corn cakes. Drizzle with Buttermilk Dressing, and top with remaining bacon, mesclun, and cherry tomatoes.

Buttermilk Dressing
Ingredients
  • 1/3  cup  buttermilk
  • 1/4  cup  fat-free Greek yogurt
  • 2  teaspoons  snipped fresh dill weed
  • 1  teaspoon  fresh lemon juice
  • 1/4  teaspoon  ground black pepper
Directions

1. In a screw top jar combine buttermilk, yogurt, dill weed, lemon juice and pepper; cover and shake to combine.

Nutrition Facts (BLT Corn Cakes with Buttermilk Dressing)
  • Servings Per Recipe 4,
  • cal. (kcal) 442,
  • Fat, total (g) 16,
  • chol. (mg) 120,
  • sat. fat (g) 5,
  • carb. (g) 56,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 22,
  • pro. (g) 22,
  • vit. A (IU) 1281,
  • vit. C (mg) 40,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 127,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1429,
  • Potassium (mg) 875,
  • calcium (mg) 390,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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