Photo: Iain Bagwell; Styling: Buffy Hargett Miller  

Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche

Make these in the morning, and top with salmon and crème fraîche just before your guests arrive. Tight on time? Use store-bought blini instead.

Southern Living DECEMBER 2013

  • Yield: Makes about 4 dozen
  • Hands-on: 20 Minutes
  • 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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Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche Recipe