Homeappetizers + hors d’oevreshors d’oevrescorn cakes with portobello mushroom tapenade

corn cakes with portobello mushroom tapenade
  1. 1/4 cup all purpose flour
  2. 1/4 cup cornmeal
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon freshly ground black pepper
  5. Dash ground cumin
  6. 1 cup fresh (or frozen, thawed) corn kernals
  7. 1/4 cup chopped green onions (optional)
  8. 1/4 cup coarsely chopped fresh cilantro (optional)
  9. 2 large eggs, separated,
  10. Melted butter
  11. 1/3 cup Portobello Mushroom Tapenade
  12. Sour cream
  1. Combine flour, cornmeal, salt, pepper and cumin in medium bowl. Combine corn, green onion and cilantro in bowl of food processor; cover and pulse until finely chopped but not blended. Stir corn mixture, egg yolks and 2 tablespoons melted butter into flour mixture. Beat egg whites until soft peaks form; fold into corn mixture.
  2. Heat non-stick griddle or shallow frying pan over medium-high heat. Brush with a little melted butter. Drop corn cake batter by 1/4-cupfuls onto griddle. Spread each cake into 3-1/2 –inch circle. Cook 2 minutes or until undersides are browned; flip and cook another 2 minutes. Meanwhile, heat Portobello Mushroom Tapenade until warm. Serve corn cakes immediately topped with Portobello Mushroom Tapenade and a dollop of sour cream.
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