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Old Croc Cheesy Corn Cakes

Lauren W's light and fluffy, Cheesy Corn Cakes are loaded with flavor from our Bacon & Jalapeno Sharp Cheddar.

Course Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings 16 pancakes

Ingredients

  • 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)
  • 1 ½ cup shredded Old Croc Bacon & Jalapeno Aged Cheddar Cheese

Instructions

  1. Place the egg whites in a large mixing bowl and whisk until frothy and stiff peaks are just barely forming.
  2. Combine the egg yolks, ricotta cheese, sugar, salt and 2 ounces of the butter in a separate large mixing bowl.
  3. 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.
  4. 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.
  5. 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.