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    You are in: Home / Recipes / Savory Corn Cake Stacks Recipe
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    Savory Corn Cake Stacks

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    25 mins

    5 mins

    LaraKN's Note:

    This was inspired by an appetizer we had @ Garrett's Café that looked great, but fell far short. This is my interpretation of it. Served with a little chipotle dressing.

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    Ingredients:

    Serves: 6

    Yield:

    stacks

    Units: US | Metric

    Directions:

    1. 1
      Cut bacon into thirds, cook off to desired doneness, drain reserving a tablespoon of bacon fat, set aside.
    2. 2
      Cut kernels from 3 ears of fresh corn and scrape corn milk into bowl with kernels. Add cornmeal, pancake mix & salt to corn, gently stir in milk until combined.
    3. 3
      Preheat griddle to medium-high, grease with a little bacon fat, drop scant 1/4 cups of pancake batter onto griddle, cook until bubbles start to pop, flip, cook until golden on second side. Repeat with remaining batter, should make 12 pancakes.
    4. 4
      Preheat broiler. Spread pancakes in an even layer on broiler safe pan. Top each pancake with 2-3 slices of avocado, 2 pieces of bacon, and smoked gouda. Broil 2-3 minutes until cheese is melted & just starting to turn golden.

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    Nutritional Facts for Savory Corn Cake Stacks

    Serving Size: 1 (170 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 331.2
     
    Calories from Fat 161
    48%
    Total Fat 17.9 g
    27%
    Saturated Fat 6.7 g
    33%
    Cholesterol 38.3 mg
    12%
    Sodium 632.3 mg
    26%
    Total Carbohydrate 32.9 g
    10%
    Dietary Fiber 4.4 g
    17%
    Sugars 2.1 g
    8%
    Protein 11.8 g
    23%

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