Blue Corn Cakes with Fresh Corn, Bacon and FAGE Total
A savory and flavorful dish, perfect for a snack or brunch.
2 tsp sugar
½ tsp baking powder
¼ tsp baking soda
½ cup FAGE Total, FAGE Total 0% or FAGE Total 2%
2 tbsp milk or water
1 cup blue cornmeal
¼ tsp salt
1 cup corn kernels
2 tbsp butter
2 slices bacon, diced
2 cups corn kernels
Salt and pepper to taste
2 scallions, thinly sliced
- Corn Cakes: In a large bowl, mix together eggs, sugar, baking powder, baking soda, FAGE Total, milk (or water), blue cornmeal, salt and corn kernels to form a batter.
- Put butter in medium-sized skillet over medium-high heat and cook until melted, about 3 to 5 minutes. Drop approximately 2 tbsp of the batter at a time onto the buttered skillet and cook for 2 minutes on one side. Flip and cook other side until browned.
- If there is remaining FAGE Total, use as a garnish for the blue corn cakes.
- Topping: In a medium-sized sauté pan, cook bacon over medium-high heat for about 4 minutes on each side, or until crisp. Once cooked, drain off the rendered fat from the bacon. Add the corn to the sauté pan and cook for 5 minutes. Season with salt and pepper and top with scallions.
- Serve topping with blue corn cakes and garnish with FAGE Total.
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