Recipes and Cooking BLT Corn Cakes with Buttermilk Dressing 5.0 (1) Add your rating & review This dish had such an elegant look about it, but it's a breeze to make. Serve it as a brunch dish for company, but be sure to double the batter recipe and make extra candied bacon! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 2, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 12 mins Bake Time: 14 mins Total Time: 42 mins Servings: 4 Yield: 2/3 cup dressing Jump to Nutrition Facts Ingredients ½ cup yellow cornmeal ½ cup all-purpose flour 1 tablespoon baking powder ¾ teaspoon salt ⅛ 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 tablespoon packed brown sugar ¼ teaspoon cayenne pepper 3 cup fresh mesclun mix 1 recipe Buttermilk Dressing 1 cup cherry tomatoes, halved or quartered Buttermilk Dressing ⅓ cup buttermilk ¼ cup fat-free Greek yogurt 2 teaspoon snipped fresh dill weed 1 teaspoon fresh lemon juice ¼ teaspoon ground black pepper Directions Preheat oven to 400ºF. 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. 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) 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. 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 In a screw top jar combine buttermilk, yogurt, dill weed, lemon juice and pepper; cover and shake to combine. Rate it Print Nutrition Facts (per serving) 442 Calories 16g Fat 56g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 442 % Daily Value * Total Fat 16g 21% Saturated Fat 5g 25% Cholesterol 120mg 40% Sodium 1429mg 62% Total Carbohydrate 56g 20% Total Sugars 22g Protein 22g Vitamin C 40.2mg 201% Calcium 390mg 30% Iron 3.5mg 20% Potassium 875mg 19% Folate, total 127.3mcg Vitamin B-12 0.8mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.