Smoked Salmon Corn Cakes
Author: 
Serves: 12-15 appetizer servings
 
Forget the frying pan! These healthier corn cakes bake in a mini muffin pan!
Ingredients
  • 1 (8.25-ounce) can cream-style corn
  • 1 cup sour cream
  • 1 cup self-rising cornmeal
  • 2 tablespoons vegetable oil
  • 2 eggs, beaten
  • ¼ teaspoon black pepper
  • 1 cup crème fraiche
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 (6-ounce) package thinly sliced smoked salmon, julienned
  • *
Instructions
  1. Preheat the oven to 350 degrees. Grease a 24-cup miniature muffin pan and set aside.
  2. In a mixing bowl, whisk together the corn, sour cream, cornmeal, oil, eggs and pepper. Spoon into the individual muffin cups. Bake 20 minutes and cool for 10 minutes.
  3. In a small bowl, stir together the crème fraiche, lemon juice and dill. When ready to serve, spoon a dollop of the crème fraiche mixture on each corn cake and top with the smoked salmon.
  4. * Note: If you aren’t a fan of smoked salmon, top with slivers of prosciutto
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/a-menu-to-remenber/