These were good! There is nothing to this batter, so I thought for sure the cakes would fall apart, but they didn’t! My kids didn’t like these (surprisingly), but Toby and I did. With the cheese on top, these cakes want to just slide right off each other, so there wasn’t too much stacking for me, and the arugula didn’t want to sit nicely on top either, so the pic looks like a mess. But it was good!
Corn Cake Stacks with Aged Cheddar and Arugula
(Country Living, June 2014, Reprinted from “The Beekman 1802 Heirloom Vegetable Cookbook” by Brent Ridge and Josh Kilmer-Purcell)
time needed: 35 min.
2 cups corn kernels, fresh (from about 2 ears) or frozen and thawed
1⁄4 cup finely diced red bell pepper
2 tablespoons cornmeal
1 teaspoon sugar
3⁄4 teaspoon coarse (kosher) salt
1⁄4 teaspoon baking powder
2 large eggs, separated
4 tablespoons olive oil
11⁄2 cups shredded aged Cheddar cheese (6 ounces)
2 cups baby arugula
Preheat the oven to 350°F.
In a large bowl, stir together the corn, bell pepper, cornmeal, sugar, salt, baking powder, and egg yolks.
In a separate bowl, with an electric mixer, beat the egg whites to stiff peaks. Fold the egg whites into the corn mixture.
In a large skillet, heat 2 tablespoons of the 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 the remaining batter and 2 tablespoons oil.
Divide the Cheddar among the corn cakes and bake for 1 minute, just until the cheese has melted. Remove from the oven, top each with some of the arugula, and then stack 3 together making a total of 4 stacks. Serve immediately.