Corn Cakes with Blue Cheese and Honey

Corn Cakes with Blue Cheese and Honey

I've always enjoyed trying new recipes, but before I started Lisa's Kitchen, I would often make the same dishes, with little variation, over and over again until I tired of them. Cooking more often than not thus became a necessary chore and food a required fuel. There are still days when I have little time or inclination to cook, but this past year my kitchen has become my creative studio. Not only do I look forward to sharing culinary ideas with fellow food enthusiasts, I get to eat the products of my labor.

Corn Cakes with Blue Cheese and Honey

As elegant as these little corn cakes are, they were made on a lazy Sunday evening when I wanted something light but unique for dinner to go along with the red wine I had been enjoying for a few hours since afternoon breakfast. These chunky yet chewy cakes are mighty fine garnished with a bit of blue cheese and honey for a very appealing contrasts in texture and flavor — although soft goat cheese or balsamic jam would make a winning combination too. Choose your own culinary adventure.

Corn Cakes with Blue Cheese and Honey

Corn Cakes with Blue Cheese and HoneyCorn Cakes with Blue Cheese and Honey
Recipe by
Published on April 14, 2008

Simple and elegant savory little cornmeal cakes topped with blue cheese and honey

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  • 1 cup yellow cornmeal
  • 1/4 cup unbleached white flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 3/4 cup boiling water
  • 3 tablespoons olive oil
  • 6 oz (170 g) blue cheese
  • 3 tablespoons honey
  • Stir together the cornmeal, flour, salt, paprika and cayenne in a large bowl. Pour in the boiling water and stir until the mixture is well combined and forms into a dough.

  • Shape the dough into small 1-inch round balls and, with damp hands, flatten them into 1/2-inch thick cakes.

  • Heat the oil in a large frying pan over medium-high heat. When hot, fry the cakes until they are golden brown — about 1 minute each side. Drain on paper towels.

  • Serve warm topped with blue cheese and honey.

Makes 12 cakes
Corn Cakes with Blue Cheese and Honey


Lucy said...

That's one of the great joys of blogging - trying new things in an effort to avoid repeating oneself!

Must say, these look beautiful lit so dramatically.

Jacqueline Meldrum said...

Yum! These do look good and the idea of balsamic jam and cheese with them, is wonderful!

Chef Erik said...

These look tasty tasty! I'm a huge fan of cornmeal. I think it has such a satisfing flavor, can't wait to try them. I bet the blue cheese gives it a nice twist.

Anonymous said...

I've found the same thing re: blogging--never had such a varied menu before. And these cakes are another recipe of yours I must try!

LisaRene said...

Very appealing recipe! They would indeed make a nice "nibble" alongside some wine. I like the idea of the blue cheese and honey, then they are both a meal and dessert!

Johanna GGG said...

Those corncakes look delicious - I have made cornbread quite a lot but never really made corncakes like that - but would love to. I like your comments on blogging - it is such an inspiration for me to try new things when in the past I would have been chewing on the same old same old!

Jen said...

Lisa-- these look so good. I have a bag of cornmeal in the cupboard that been there forever and this seems like a great use for it.

Anonymous said...

These look great. Fun and crunchy and versatile. A perfect way to use up the cornmeal I haven't touched in a while.

test it comm said...

Those corn cakes sound good, especially when topped with blue cheese and honey!