Get ready for a healthy snack the whole family will enjoy! These corn cake
stacks with aged cheddar and arugula are fun to make and loaded with flavor.
Corn Cake Stacks with Aged Cheddar and Arugula — makes 4 servings
Ingredients:
• 2 cups of fresh corn kernels
• ¼ cup of red bell pepper, diced
• 2 tablespoons of cornmeal
• ¾ teaspoon of kosher salt
• ¼ teaspoon of baking powder
• 2 eggs, large
• 4 tablespoons of olive oil
• 1 cup of shredded aged cheddar cheese
• 2 cups of baby arugula
• 1 teaspoon of sugar
Directions:
-
Preheat oven to 350 degrees F
-
In a large bowl, mix ingredients 1-6, then add only egg yolk of 2 eggs
-
In a separate bowl, using an electric mixer, beat egg whites until stiff
peaks form. Fold whites into mixture
-
In a large skillet, heat 2 Tbs. olive oil over medium heat
-
Work in batches, drop 1/4 cup size mounds of mixture into skillet and
flatten slightly with spatula
-
Cook for 2 minutes each side, until golden brown, then transfer to baking
sheet
-
Continue process until mixture is done
-
Divide cheddar evenly among corn cakes, bake for 1 minute to melt cheese,
remove from oven
-
Make 4 stacks of 3 cakes each and top with arugula
-
Eat immediately and enjoy!
Nutritional Information:
Calories: 323
Protein: 16g
Carbs: <1g
Potassium: 226mg
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