Caprese Corn cakes (recipe from a 47th pillsbury cook-off contestant)
hello readers, yesterday I made the corn cake batter, the tomato topping and cubed up the mozzarella and today I fry them up and assembled it for mom/I so this is a savory recipe you can make at your next holiday brunch parties very easy and people can put the tomato basil salsa and cubed mozzarella in place of syrup on top which makes it special, courtesy of a 47th Pillsbury bake off contestant. so its really good and the secret to the batter is sugar cookie dough, yes sugar cookie dough, don't tell anyone at a dinner party so make them during Christmas morning brunch mmm.
Caprese Corn Cakes
From Pillsbury bake off contestant
Let cookie dough stand at room temperature 10 minutes to soften. Microwave corn as directed on box; let stand 2 minutes.Heat griddle or skillet over medium heat (350°F). In food processor or blender, place corn. Cover; process with quick on-and-off motions until coarsely chopped. In large bowl, break up cookie dough. Add corn, cornmeal, eggs and 1/4 teaspoon salt. Beat with electric mixer on medium speed about 1 minute or until well blended. For each corn cake, scoop slightly less than 1/4 cup batter onto hot griddle; spread to 3 1/2-inch round. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; top each corn cake with 1 heaping tablespoon cheese and 1 heaping tablespoon tomato. Cook until bottom side is golden brown and cheese is melted. Top with 1 basil leaf. Serve warm.
tip. I suggest to mix the tomato basil together in a bowl instead of separately apart. adding 1 tsp balsamic vinager and salt and pepper to the tomato mixture it works and you can still add the diced mozzarella its works for me I highly suggest trying that method to see for your self. so get cooking
From Pillsbury bake off contestant
- 1
- roll Pillsbury™ refrigerated sugar cookie dough
- 1
- box (10 oz) Green Giant™ Steamers™ Niblets™ frozen corn & butter sauce
- 3/4
- cup cornmeal
- 2
- eggs
- 8
- oz fresh mozzarella cheese, shredded (2 cups)
- 2
- medium tomatoes, coarsely chopped
- 16
- small fresh basil leaves
Let cookie dough stand at room temperature 10 minutes to soften. Microwave corn as directed on box; let stand 2 minutes.Heat griddle or skillet over medium heat (350°F). In food processor or blender, place corn. Cover; process with quick on-and-off motions until coarsely chopped. In large bowl, break up cookie dough. Add corn, cornmeal, eggs and 1/4 teaspoon salt. Beat with electric mixer on medium speed about 1 minute or until well blended. For each corn cake, scoop slightly less than 1/4 cup batter onto hot griddle; spread to 3 1/2-inch round. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; top each corn cake with 1 heaping tablespoon cheese and 1 heaping tablespoon tomato. Cook until bottom side is golden brown and cheese is melted. Top with 1 basil leaf. Serve warm.
tip. I suggest to mix the tomato basil together in a bowl instead of separately apart. adding 1 tsp balsamic vinager and salt and pepper to the tomato mixture it works and you can still add the diced mozzarella its works for me I highly suggest trying that method to see for your self. so get cooking
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