Blue Corn Cakes with Fresh Corn, Bacon and FAGE Total


Corn Cakes:

2 eggs

2 tsp sugar

½ tsp baking powder

¼ tsp baking soda

½ cup FAGE Total 5%, 2%, or 0%

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

  1. 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.
  2. 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.
  3. If there is remaining FAGE Total, use as a garnish for the blue corn cakes.
  4. 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.
  5. Serve topping with blue corn cakes and garnish with FAGE Total.
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