I absolutely adore this butternut squash cheesy corn cake recipe right now and all that it embodies. I like to think of it as my horrible attempt at hanging on to the end of summer and embracing the start of fall. Corn and butternut squash…can there be anything wrong with this combination of ingredients!? When I first made these corn cakes, I was trying to make a soft savory pancake…where you would load it with savory components and then drizzle it with maple syrup. My attempt at that particular recipes hasn’t worked the way I wanted it to just yet (I’m still working on it), but in my attempt to make a soft and savory pancake, these crispy and delicious corn cakes were born. I’m totally not upset about this.
Can I rant for just a minute? Pretty, pretty please? If you don’t want to be bombarded with my rant, please scroll down past the next photo. It will be short though. I promise.
Have I mentioned to you yet that we are supposed to get snow this evening?! No? Yes? Well, guess what, I’m going to mention it again…Yup, we have a chance of snow this evening into tomorrow morning.
Can you absolutely freaking believe it? Because I certainly can not!
I want to cry. I am so not ready for winter, and while I’m all trying to embrace fall, snow decides it wants to make an appearance. Don’t get me wrong. I LOVE snow, but I just want to get to the end of September before it happens. Is this too much to ask!?
Apparently it is because the snow gods could obviously give a crap what I think.
Ok, end rant…
So these cakes…what’s not to love? Corn, cheese and butternut squash all co-inhabiting into a darling little cake…can I get a “yes, please!”
Oh and that hollandaise. Yum. Who knew that loading up a hollandaise with extra cheesy goodness could make it so much better!
Serve these little cuties for breakfast, lunch or dinner. For breakfast, I love the idea of throwing an egg on top. For dinner, I’m thinking pulled pork could go a long way with these cakes. Either way, make them for your general well-being and the sake of everyone around you. ;)
Brewed By: Prairie Artisan Ales
Style: Saison / Farmhouse Ale
Description: I have paired with Puncheon before, but I couldn’t not pair it with these corn cakes. Puncheon is a super special version of a farmhouse ale. It is a farmhouse rye ale fermented in oak barrels. It is citrusy and refreshing, but still packs a flavorful and robust punch. As I have already mentioned, this recipe is a combination of end of summer goodies and beginning of fall decadence. It’s such a great transition dish, and I believe the same goes for Puncheon. Saisons are typically celebrated during the summer months which is why this beer compliments these corn cakes so well. The butternut squash adds just a touch of sweetness that you crave with such a savory dish and flavorful beer.
Yay, tomorrow is a Friday! See you all on Sunday…
Oh, and go Steelers! Wee!
- FOR THE CORN CAKES
- 2 1/2 cups corn kernels frozen, canned or fresh from the cob will work
- 1 cup butternut squash puree see below for instructions
- 1 14.5 ounce can creamed corn
- 2 cups sharp white cheddar cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- salt and black pepper
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cups whole milk
- vegetable or canola oil
- Toppings: bacon cilantro and fresh greens
- FOR THE HOLLANDAISE
- 1 cup unsalted butter
- 5 large egg yolks
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1/4 cup gruyere cheese grated
- 1/2 teaspoon paprika
- black pepper
- In a large bowl, combine the corn kernels, butternut squash, creamed corn, cheese, eggs, garlic powder, onion powder, paprika, cayenne pepper and a dash of salt and pepper. Stir the ingredients to combine thoroughly. Add the flour and stir again until all of the flour has been absorbed. At this point, check the consistency of your cake batter. You want it to be thick, but still thin enough that when you go to fry them they ooze just a little bit. If the cake batter is too thick, add milk until you reach this consistency.
- Heat 2 tablespoons of vegetable or canola oil in a large skillet over medium to medium-high heat. Drop the cake batter in 1/4 cup spoonfuls and fry for about 4 minutes on each side, or until they are brown and cooked through. Transfer the cakes to a paper towel-lined plate to get rid of any excess grease. Cover and set aside until you are ready to serve.
- For the hollandaise, in a small saucepan, melt the butter over medium-low heat. While the butter is melting, whisk the egg yolks, lemon juice, and water together in a medium bowl until thoroughly combined. Once the butter has melted, add a tablespoon of butter to the egg mixture, whisking vigorously as you add it. Add another tablespoon of the melted butter to the bowl and again whisk vigorously as you add it. Pour the egg mixture into the small saucepan and continue to whisk vigorously as you add it. Continue to whisk until the hollandaise JUST begins to thicken, about 3-4 minutes. As soon as it begins to thicken, add the gruyere cheese and season with paprika, salt and pepper to taste. Remove from heat immediately once the cheese has melted.
- Top the cakes with hollandaise, bacon, cilantro and fresh greens if you desire. A fried egg also works very nicely thrown on top!
- Instructions if you are making the butternut squash puree: Preheat your oven to 425 degrees F and line a large baking sheet with foil. Slice the butternut squash in half and remove all of the seeds and gooey stuff inside. Place the halves, flesh side down, onto the baking sheet. Cover and roast the squash for 30-35 minutes or until tender and soft. The time will vary depending on your oven and how large the squash are. Remove the squash from the oven and set aside to cool for at least a half hour. Taking a spoon, scoop the flesh into a blender. Blend on high until the squash is pureed and smooth. At this point, use the squash or place in an airtight container and refrigerate for another day's use.