Serve these sweet-savory cakes as a hearty side dish (they would be great with grilled shrimp) or as a lighter entrée with a side salad. Or turn them into an appetizer by making smaller cakes.

Julia Levy
Recipe by Cooking Light June 2017

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Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 3 corn cakes and 1 tbsp. yogurt mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large cast-iron skillet over medium. Add bacon; cook, stirring often, until crisp, about 8 minutes. Drain on paper towels; reserve drippings in skillet.

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  • Increase heat to medium-high. Add corn and squash to drippings; cook until lightly charred and al dente, about 2 minutes. Transfer to a large bowl; cool 10 minutes. Add onions, eggs, cornmeal, pepper, 1/4 teaspoon salt, and cooked bacon to corn mixture; stir to combine. Let mixture stand 5 minutes, stirring occasionally.

  • Stir together yogurt, maple syrup, turmeric, and remaining 1/8 teaspoon salt in a small bowl. Set aside.

  • Heat skillet over medium. Drop batter by 1/4-cupfuls into skillet, flatten slightly with a spatula, and cook until firm and browned on each side, about 2 minutes per side. Serve with turmeric-yogurt mixture.

Nutrition Facts

219 calories; fat 7.3g; saturated fat 2.7g; mono fat 1.5g; poly fat 1.1g; protein 10g; carbohydrates 33g; fiber 4g; cholesterol 98mg; iron 2mg; sodium 334mg; calcium 69mg; sugars 11g; added sugar 3g.
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