5-Ingredient Mini Corncake Appetizers with Goat Cheese and Red Pepper Jelly
It's that time of year when unexpected guests show up. Parties seem to just happen. Children want to eat all day and night. The Holiday season is here! We love it! We love the festivities and the joy! We love the glow of the fires and the lights that seem to shine all around the house. We especially love that sometimes we just need a simple recipe that makes us look like we have our act together. Let's face it. Classy and put-together radical hipster that you are, sometimes...a last-minute appetizer idea using the stuff on-hand in the pantry is just what the doctor ordered! That bag of cornbread mix, a can of cream corn, some eggs, a bottle of red pepper jelly, and some goat cheese (or cream cheese)...and you've got it! What?! Look how classy you are!
5-Ingredient Corncakes with Goat Cheese and Red Pepper Jelly
Yield: approx. 5 dozen mini corncakes (1 ½ inch)
Time: 25 minutes
Corn Cakes:
1 package (14 oz.) Texas Pure Milling Organic Cornbread Mix
1 can (14.75 oz) Libby’s Cream Style Sweet Corn
6 eggs
Goat Cheese Topping:
1 cup herbed goat cheese or cream cheese, softened
1 cup red pepper jelly or savory jam spread (bacon jam is excellent)
Chives, herbs, or green onion cut into 1/2-inch pieces (optional)
Directions:
In a medium bowl, combine the cornbread mix with the eggs and cream corn. Stir well with a spoon until well blended. Heat griddle or frying pan to 350 ° F.
With a Tbsp. Drop corncake batter onto a well-oiled griddle 2 inches apart. Make the corn cakes reasonably small (about 1 1/2 inches in diameter). Cook on griddle until delicately browned and then flip - like pancakes.
Cool before dressing with toppings.
Beat goat cheese or cream cheese with a beater or spoon until a creamy texture is achieved.
Using a small spoon or a piping bag, top each cooled corn cake with a teaspoon or so of softened cheese.
Add a dab of red pepper jelly or savory jam to the center of the goat cheese and garnish if desired with herbs. Serve.
