Corn Cakes With Bacon & Turmeric Yogurt

Prep Time
Cook Time
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"This is from The Cooking Light website. Four servings of 3 cakes per person."

Original recipe yields 4 servings


  • Serving Size: 1 (207.2 g)
  • Calories 262.5
  • Total Fat - 9.2 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 119 mg
  • Sodium - 496.4 mg
  • Total Carbohydrate - 35.2 g
  • Dietary Fiber - 3.6 g
  • Sugars - 7.4 g
  • Protein - 13.4 g
  • Calcium - 64 mg
  • Iron - 1.8 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.2 mg

Step 1

Get out a large cast iron skillet and heat it on medium on the stove top. Add the chopped bacon and cook it. Stir often until the bacon is crisp, about 8 minutes. Drain the bacon, keeping the skillet drippings.

Step 2

Turn the heat up to medium high; adding the fresh corn and the Squash to the drippings in the pan. Cook for 2 minutes or until everything is lightly charred and Al dente. Put into a large bowl. Let it all cool for about 10 minutes. Put the onions, eggs, cornmeal, pepper, 1/4 teaspoon salt, and the cooked bacon into the bowl. Mix everything together. Let it sit for 5 minutes, stirring every so often. Set it aside.

Step 3

Next you need to make the yogurt mixture. Get out a small bowl and add the yogurt, maple syrup, turmeric, and 1/8 teaspoon salt. Mix it together and set it aside.

Step 4

Place the skillet on medium heat and drop the batter into the pan. Use 1/4 cup fulls. Flatten a bit with your spatula. Let them get brown and firm on each side. Approximately 2 minutes per side.

Step 5

Remove from the skillet and serve with the yogurt mixture.

Tips & Variations

No special items needed.