Thursday, December 20, 2012

Potato Corn Bake with Bacon and Roasted Peppers

Talk about comfort food! These corn cakes have all the right ingredients in them. Make them smaller for a great appetizer.

1/2 cup panko bread crumbs
2 tablespoons buttermilk
1 green bell pepper, roasted, peeled, seeded, and sliced* (see instructions below if you’ve never roasted a pepper)
2 yukon gold potatoes, peeled, cooked, and mashed
1/2 cup red onion, finely diced
1 (11 ounce) can Whole Kernel Sweet Corn Niblets, vacuum packed, (or
15.25 ounce can regular packed, drained)
1 egg, beaten
1/2 cup reduced fat sour cream
1/2 cup crumbled Queso Fresco
1 cup shredded sharp cheddar, divided in half
5 slices bacon, crisp cooked and crumbled
Shake of Cayenne pepper
Kosher salt and fresh ground black pepper to taste
2 scallions, sliced for sprinkling on top

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