12/31/2013. These were really good. I made a few mods, such as using regular corn + milk for the creamed corn--worked just fine. The assembly is less fussy than than I thought it would be so the time estimate of an 1 hour + was generous. This would make an awesome special brunch presentation by making full size muffins and adding a bit of whipped cream to the creme fraiche to make 'icing'
Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche
Photo: Iain Bagwell; Styling: Buffy Hargett Miller
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Total: 1 Hour, 10 Minutes
- 1 (8.25-oz.) can cream-style corn
- 1 cup plain white cornmeal
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs
- 1 cup crème fraîche
- 2 tablespoons finely chopped fresh dill weed
- 1 tablespoon fresh lemon juice
- 2 (4-oz.) packages thinly sliced smoked salmon, flaked
- Garnish: fresh dill weed
- 1. Preheat oven to 350°. Whisk together first 7 ingredients until smooth. Spoon 1 heaping teaspoonful corn mixture into each cup of a well-greased 24-cup miniature muffin pan.
- 2. Bake at 350° for 20 minutes. Cool 10 minutes.
- 3. Stir together crème fraîche, dill, and lemon juice. Top muffins with crème fraîche and salmon.
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