When it comes to breakfast or brunch I am team savory all the way. And most of the time, if there's an Eggs Benedict situation on the menu, that's what I'm getting. Secretly, I love when my kids get some type of pancake or french toast and I can steal one bite of something sweet at the end of my meal, but generally that's all I want.
These cheesy corn cakes are the perfect savory brunchy item that has just a hint of sweet from the roasted corn but nothing overpowering- just the way I like it. Melty sharp cheddar cheese and creamy ricotta keep these cakes tender and fluffy.
If you're feeding a large crowd, serve these with a side of crispy bacon and fresh fruit!
Ricotta Cheddar Corn Cakes
3 eggs, separated
1 cup ricotta cheese
1 Tbsp sugar
½ tsp kosher salt
6 Tablespoons unsalted butter, melted
1/3 cup flour
1 teaspoon baking powder
1 cup fire roasted corn kernels, drained (canned or frozen)
Place the egg whites in a large mixing bowl and whisk until frothy and stiff peaks are just barely forming.
Combine the egg yolks, ricotta cheese, sugar, salt and 2 ounces of the butter in a separate large mixing bowl.
In a medium mixing bowl toss together the flour, baking powder, corn and shredded cheese. Add the mixture to the ricotta mixture and stir until just blended. Do not over-mix. Gently fold in the beaten egg whites.
Heat a large non-stick pan or griddle over medium high heat. Brush lightly with some of the remaining melted butter and ladle about 1/4 cup of the batter onto the hot pan.
Cook for about 3 minutes or until the surface of the pancake is bubbling. Flip and continue to cook an additional 3 minutes or until the pancakes are golden brown and set.
Makes 16.
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