Recipe courtesy of Emeril Lagasse
Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
16 cakes

Ingredients

  • 2 tablespoons olive oil
  • 1 cup fresh sweet corn kernels, from 1 medium-size ear
  • 2 tablespoons minced shallots
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 cup heavy cream
  • 3/4 cup yellow cornmeal
  • 1/2 cup bleached all-purpose flour
  • 1/2 cup masa harina flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon cayenne
  • 3/4 cup water
  • 6 ounces grated Mozzarella cheese
  • Essence, recipe follows
  • 2 teaspoons vegetable oil
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Stir in the cheese. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 2 tablespoons at a time, into the pan. You can cook about four cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle wit

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Fried Cheese: Mozzarella Fritto

Recipe courtesy of Mario Batali

Corn Cakes

Recipe courtesy of Papa KayJoe's BBQ

Potato Cakes with Mozzarella and Pesto

Recipe courtesy of Michael Chiarello

Potato Cakes with Mozzarella and Pesto

Recipe courtesy of Michael Chiarello

Crawfish and Corn Cakes

Recipe courtesy of Emeril Lagasse

Skillet Corn Cakes

Recipe courtesy of Kelsey Nixon

Brustengolo (Corn Flour Cake)

Recipe courtesy of Mario Batali

On TV

So Much Pretty Food Here