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.

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

Recipe by Lisa Turner Published on April 14, 2008 Simple and elegant savory little cornmeal cakes topped with blue cheese and honey Print this recipe Ingredients: 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 Instructions: 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