Recipes
Cheesy Pioneer Corncakes with Bacon Wilted Spinach and Termayters
Leah Lyon – Ada, OK
MIO Recipe Roundup Contest 2009 - Appetizer
Best Recipe using Shawnee Mills
- 1 pkg. Shawnee Yellow Buttermilk Cornbread Mix
- ½ c. shredded Pure Prairie Creamery Firewheel Goat Cheese
- 1/3 c. whole milk
- 1 large egg
- 1 c. sweet corn kernels (fresh or frozen, thawed)
- 4 c. lightly packed baby spinach, coarsely chopped
- ½ c. chopped green onion stems
- 1 ½ c. seeded, diced red ripe tomatoes
- 1/3 c. vegetable oil
- 6 strips pepper bacon, chopped
- 1 t. white balsamic or red or white wine vinegar
- Salt to taste
Instructions
Mix cornbread mix and cheese in a medium bowl. Add milk and egg and stir until just mixed. Stir in corn.
In a separate bowl, toss together the spinach, green onion and tomato; reserve.
Heat oil in a large, heavy skillet over moderate heat until hot but not smoking. Spoon 1 heaping tablespoon of the batter into skillet, about 4-5 fritters in skillet at a time, depending on size of skillet. Fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.
In separate skillet, cook bacon until crisp. Sprinkle vinegar into skillet and stir. Pour the hot bacon and drippings over the spinach mixture and toss quickly. Add salt to taste and serve with/on fritters, divided among 6-8 plates.
Filed Under
- Appetizers, Dips and Snacks