Parmesan Basil Corn Cakes Recipes

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PARMESAN-BASIL CORN CAKES



Parmesan-Basil Corn Cakes image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut the kernels off 2 ears of corn. Pulse half the corn and 1 egg in a food processor, then transfer to a bowl. Mix in the remaining corn, 1/4 cup each flour, grated Parmesan and chopped basil, 1 tablespoon cornstarch, 1/2 teaspoon kosher salt and a few grinds of pepper. Cook spoonfuls in an oiled skillet until golden, 3 to 4 minutes per side.

CORN CAKES WITH PARMESAN CHEESE



Corn Cakes with Parmesan Cheese image

Categories     Cake     Milk/Cream     Side     Fry     Quick & Easy     Parmesan     Cornmeal     Corn     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 12

Number Of Ingredients 11

1/2 cup yellow cornmeal
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup (packed) grated Parmesan cheese
1 cup reduced-fat (2%) buttermilk
2 large eggs
1 cup frozen yellow corn kernels, thawed, drained
1/2 cup chopped green onions
Nonstick vegetable oil spray

Steps:

  • Whisk yellow cornmeal, flour, baking soda, salt and black pepper in large bowl to blend. Stir in grated Parmesan cheese. Whisk buttermilk and eggs in medium bowl until well blended. Stir in thawed yellow corn and chopped green onions. Add buttermilk mixture to cornmeal mixture and whisk just until blended.
  • Spray large nonstick skillet with vegetable oil spray; heat over medium heat. Working in batches and removing skillet from heat and spraying with vegetable oil spray before each batch, drop batter into skillet by scant 1/4 cupfuls. Cook until corn cakes are golden brown, about 1 1/2 minutes per side. Serve corn cakes warm.

PARMESAN-BASIL CORNBREAD



Parmesan-Basil Cornbread image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Number Of Ingredients 14

Cooking spray
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1 egg
1 cup milk
1 cup sour cream or plain Greek yogurt
2 tablespoons unsalted butter, melted
1/2 cup corn kernels, cooked or raw
1/2 cup grated parmesan cheese
1/4 cup chopped fresh basil

Steps:

  • Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the corn, parmesan and basil.
  • Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.

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