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Corn Cake Stacks with Aged Cheddar and Arugula
INGRIDSTEVENS10Ingredients
35Minutes
450Calories
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Description
Country Living
Ingredients
US|METRIC
4 SERVINGS
- 2 cups corn kernels (fresh)
- 1/4 cup red bell pepper (finely diced)
- 2 Tbsp. cornmeal
- 1 tsp. sugar
- 3/4 tsp. kosher salt
- 1/4 tsp. baking powder
- 2 large eggs
- 4 Tbsp. olive oil
- 1 1/2 cups aged cheddar cheese (shredded)
- 2 cups baby arugula
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Directions
- Preheat oven to 350 degrees F.
- In a large bowl, stir together corn, bell pepper, cornmeal, sugar, salt, baking powder, and egg yolks. In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form. Fold whites into cornmeal mixture.
- In a large skillet, heat 2 tablespoons oil over medium heat.
- Working in batches, drop half the batter by scant 1/4-cup mounds into the oil, flattening them slightly with a spatula, and cook for 2 minutes per side, or until golden brown. Transfer to a baking sheet and repeat with remaining batter and 2 tablespoons oil.
- Divide Cheddar evenly among corn cakes and bake for 1 minute, just until cheese has melted. Remove from oven, and make 4 stacks of 3 cakes each. Top stacks evenly with arugula. Serve immediately.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol160mg53% |
Sodium1670mg70% |
Potassium310mg9% |
Protein30g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber<1g3% |
Sugars7g |
Vitamin A50% |
Vitamin C20% |
Calcium80% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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