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Ingredients
Corn Cakes
- 1/2 C Corn Meal
- 1/2 C Flour
- 1 Tb Baking Powder
- 3/4 tsp Salt
- 1/4 tsp Black Pepper
- 2 Eggs
- 1 C Whole Milk
- 2 C Corn
- 2 Tomatoes sliced
- 8 Bacon Slices
- 3 Tb Brown Sugar
- 1/4 tsp Cayenne Pepper
- 3 C Spring Mix Salad Leaves
- 1 C Cherry Tomatoes halved
Buttermilk Dressing
- 1 C Buttermilk
- 3/4 C Greek Yogurt
- 6 tsp Fresh Dill
- 3 tsp Lemon Juice
- 1 1/2 tsp Black Pepper
- 3 tsp Dijon Mustard
- 1 tsp Salt
- 1/4 tsp Garlic Powder
Ingredients
Corn Cakes
Buttermilk Dressing
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Instructions
Corn Cakes
- Preheat Oven to 400
- Line a baking pan with foil and on it place the Bacon strips. Sprinkle with the Brown Sugar and Cayenne Pepper. Bake for 18 minutes then transfer the Bacon to a paper towel to drain and cool
- While the Bacon is cooking combine Cornmeal, Flour, Baking powder, Salt and Pepper in a small Bowl. In a Medium Bowl whisk the Eggs and Milk then add the dry mix and stir in the Corn.
- Spray a skillet with cooking spray and ladle 1/3 cup of the batter to form Cakes about 4″ in diameter. Cook 2-3 minutes per side. Set aside covered to keep warm if cooking in batches.
- Place a Cake on the plate. Layer with Bacon, Tomato then some of the Salad mix. Top with another Cake. Add some more Bacon, Salad Mix and Cherry Tomatoes. Drizzle with Buttermilk Dressing
Buttermilk Dressing
- Combine the ingredients and shake well.
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