Corn Cakes With Bacon & Turmeric Yogurt
"This is from The Cooking Light website. Four servings of 3 cakes per person. P.S. I have modified the recipe according to the reviewer. I doubled the eggs and cornmeal."
- Serving Size: 1 (242.8 g)
- Calories 330.1
- Total Fat - 12.2 g
- Saturated Fat - 3.8 g
- Cholesterol - 223.2 mg
- Sodium - 538.8 mg
- Total Carbohydrate - 41.2 g
- Dietary Fiber - 4.2 g
- Sugars - 7.6 g
- Protein - 17.5 g
- Calcium - 80.1 mg
- Iron - 2.6 mg
- Vitamin C - 15.8 mg
- Thiamin - 0.3 mg
Step by Step Method
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.
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.
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.
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.
Remove from the skillet and serve with the yogurt mixture.
No special items needed.