2.28.2010

cheese and chive corn cakes

On Friday I was able to attend a field trip with my daughter and her class. We took a tour of Pacific University. Oregon's Pacific University is the oldest chartered university in the West. The Oregon Territorial Legislature granted its original charter as the Tualatin Academy on Sept. 26, 1849. The charter predates statehood by 10 years, and was the first formal act of the territorial government. The campus is lovely, with many large trees, lush green grass and historical buildings. The original college building still stands on the campus today. My daughter was inspired by the drama and music departments and is already asking to attend. I wish I would have had the opportunity to take a trip like this when I was in school.

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I was inspired to make some corn cakes this morning.

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I've never worked with corn flour so I was a little nervous about how they would come out.

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I was trying to find pre-cooked corn meal so that I could make Arepas but I couldn't find any at the grocery store I normally shop in. I think I'll have to stop at a Mexican market that is not too far from my house and see if they carry it. I picked up this corn flour for now and made more of a biscuit.

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The dough was more crumbly than regular biscuit dough.

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I actually really like the way they turned out.

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They aren't light and fluffy. They are more dense and rustic.

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I plan on playing around with this recipe a bit more but here is the recipe I came up with for today.

Cheese and Chive Corn Cakes
by theUngourmet

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2 cups instant corn flour
1 tbsp baking powder
pinch of salt
1 tsp chili powder
1/4 cup shortening
juice from 1/2 a lime
1/2 cup of Cotija cheese, finely grated (You can use a different cheese if you wish.)
1 tbsp chopped chives
2/3-1 cup milk

Combine the flour, baking powder, salt and chili powder in a large bowl. Cut in the shortening. Add the lime juice, cheese and chives. Add 2/3 cup milk and stir. Add more milk, a bit at a time until you can form a ball (You will need to get your hands into it a bit.).

Form 12 evenly sized balls with the dough. Flatten and shape to look biscuit-ish. Place on a baking sheet and bake at 400 for about 10 minutes. Serve warm.

If anyone has a nice corn biscuit recipe they'd like to share with me, I'd be pleased as punch! ;0)

Thanks for stopping by!

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40 comments:

Molly @ A Bit O' Shine said...

Look at that gorgeous bowl your chili powder is in! The blue and red make for a very eye catching photo.

I will check in my cookbooks for a corn cake recipe, but I'd like to try this one because my chives are going crazy right now and I need to eat some. :)

Catherine said...

These cakes look delicious Kim!
I'm going to try making these corn cakes very soon!

Angie's Recipes said...

They look scrumptious! I want to a few of them for my breakfast tomorrow!

MaryMoh said...

These corn cakes look very delicious. Love to see all the cracks.

Queen B. said...

oooooooooooo wow !!

Fresh Local and Best said...

I love using masa to make fresh corn tortillas, and agree on the rustic touch it adds. This looks like a wonderful cake, and probably pairs well with chili.

Jenn said...

Mmmm...I've been meaning to buy me some masa lately. I've just been lazy to go out to the store. Those corn cakes look really good especially with the cheese and chives added into them. Yum!!

TKW said...

They look great! I'd add jalapenos to those suckers, naturally! :)

Dustjacket Attic said...

Oh the University trip sounds so interesting.

I really love the look of the corn cakes, could do with one of those now actually.
xoxo

♥peachkins♥ said...

I would love a piece of that corn cake!

Joanne said...

I LOVE arepas. I can't see to find the right corn flour here either and it is so frustrating!

These look delicious. Then again, I really like dense breads haha. Cheese and chives and corn - can't ever go wrong there!

A Year on the Grill said...

Those look perfect... love the presentation, with the flakes of chive, a beauty.

And i love all the ingredients, so this is a great corn/muffin/biscuit

BarbaraJean said...

So, my Granddaughter is already preparing to further her education! What a Girl! Nice write up. Hey, I'd love to borrow your bowl sometime. I don't know what for except that it is really pretty. Hugs!

Jeannie said...

Really fabulous looking cakes. I love your presentations too. Nice!:D

Chef Aimee said...

These look delicious...what do you think is a good substitute for Cotija cheese in this recipe?

simplysandi said...

Yum... I love the way these sound. I will have to try them

Kristin said...

Cheese and corn together? I'm down!

Lisa said...

These look really good. I love cornbread and the addition of chili powder and cheese sounds promising.
I think they'd have to be tasty!

Tami (Pixeltrash) said...

Mmmm... your blog always makes me hungry. My fav. food is Mexican! I recently made sopas with corn flour. They were a bit greasy for my taste. Next time I think I will bake them instead. These look awesome, so perhaps I'll try them with my leftover masa!

Krista said...

All of those flavors sound wonderful. Biscuit, cake...whatever! They look super tasty. I've never baked corn cakes. I always fry em' on my griddle. I'd like to give these a try.

KennyT said...

dense and rustic sounds good to me

Natashya KitchenPuppies said...

Great idea! I have some of that masa and have been thinking that I should use it up.

theUngourmet said...

Chef Aimee, any cheese would be just fine. I would think you could use a nice sharp cheddar, a white cheddar, grated Parmesan... I just wouldn't choose anything too soft.

Judy said...

I don't have a corn biscuit recipe, but I just made the best cornbread in an iron skillet. I posted about it on my new blog (http://bearcupboard.blogspot.com) and on Judy's Kitchen just last week. In fact, I've been converted and have sworn never to make cornbread any other way -- it was that good! And it freezes beautifully.

teresa said...

oooh, how yummy! they look like savory little cookies, i love them!

Allyson said...

I agree...that bowl is GORGEOUS!! Since we've just returned from Phoenix (land of barrel cactus and 75 degree temps and FANTASTIC Mexican food), I am inspired to try these. I don't really like cornbread (I know...a total travesty when you live in the south) but I like biscuits. Will have to keep an eye open for this corn meal you speak of in the international aisle of Meijer. I bet they would be FANTASTIC with a chili.

5 Star Foodie said...

The flavors must be fantastic with the addition of chives and cheese!

Bellini Valli said...

Delicious...pass the butter please or the soup....

Ma What's 4 dinner said...

They look good, but of course I'm totally fixated on the fact that we have the same bowls...

Alex aka Ma What's For Dinner
www.mawhats4dinner.com

Pam said...

These corn cakes look amazing. Love the added cheese and chives.

Juliana said...

Kim, these corn cakes sure look yummie...cheese and chive is a great combination :-)

Katy ~ said...

The charm of these is the texture and appearance. I love these! YUMS up!

Faith said...

That university sounds really lovely and full of history! Your corn cakes look so moist and full of flavor...I'd love to use them as a topper for a big bowl of chili!

comfycook said...

My hubby can eat this. He has celiac. I am always happy when I find a new recipe, different from what I have.

comfycook said...

My hubby can eat this. He has celiac. I am always happy when I find a new recipe, different from what I have.

Claudia said...

Dense, rustic and packed with flavor. My kind of corn cake.Just thinking that the chives will be up in a few weeks. And I have a new recipe!

the twins said...

this looks so good! we grow chives in our backyard at home, so we're always eager to try any recipe with them =)

Cinnamon-Girl said...

These look delicious with the cheese and chives! I love a dense biscuit. I've never worked with corn flour before. I wanted to make arepas ever since I saw them on Bobby Flay's showdown.

Danielle said...

you can't go wrong with cheese...these look really good. I'd love to see what else you come up with

pigpigscorner said...

The texture looks amazing. I've never tried baming with just corn flour, very interesting.

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