Savory Honey Corn Cakes with Bacon and Pepper Jack Cheese and topped with Honey Basil Tomato Jam

Savory Honey Corn Cakes with Bacon and Pepper Jack Cheese and topped with Honey Basil Tomato Jam

YIELD: Makes approx. 20 cakes

INGREDIENTS

Batter:

1 1/2 sticks (6 oz. wt)

-

salted butter

,

room temperature

1/3 cup

-

granulated sugar

2 tablespoons

-

bacon fat

3

-

eggs

1 cup

-

cake flour

1 teaspoon

-

baking powder

1/3 teaspoon

-

kosher salt

1/2 cup

-

yellow cornmeal

2 1/2 tablespoons

-

honey

2 tablespoons

-

extra virgin olive oil

2/3 cups

-

grated pepper jack cheese

1/2 cup

-

chopped cooked bacon

3/4 cup

-

frozen corn kernels

,

thawed and drained well

Topping:

Honey Basil Tomato Jam

,

room temp

thinly sliced green onions

DIRECTIONS

Pre heat a convection oven to 325 degrees F. (350 if using a standard oven)

Cream the butter and sugar in a mixer with a paddle. Add the bacon fat and whip in. Add the eggs, one at a time, mix until well incorporated.

Sift the flour, baking powder and salt together – stir in the corn meal. Add the sifted ingredients to the butter mixture on low speed – and mix until blended. Add the honey and olive oil and mix in. Add the cheese, bacon and corn kernels and stir or fold in.

Lightly spray half pint wide-mouth bakeable jars with cooking spray and place on a sheet pan – slightly spaced out (or use muffin tins). Portion batter with a #30 scoop (about a scant 1/4 cup) into each jar. Bake for about 15 – 18 minutes, or until just done when tested in the middle. Rotate pans as needed while baking.

Right before serving: Top each corn cake with a dollop of Tomato Honey Jam and a sprinkle of green onions.

Recipe created by Kathy Casey Food Studios® 2016