I've always enjoyed trying new recipes, but before I started Lisa's Kitchen, I would often make the same dishes, with little variation, over and over again until I tired of them. Cooking more often than not thus became a necessary chore and food a required fuel. There are still days when I have little time or inclination to cook, but this past year my kitchen has become my creative studio. Not only do I look forward to sharing culinary ideas with fellow food enthusiasts, I get to eat the products of my labor.
As elegant as these little corn cakes are, they were made on a lazy Sunday evening when I wanted something light but unique for dinner to go along with the red wine I had been enjoying for a few hours since afternoon breakfast. These chunky yet chewy cakes are mighty fine garnished with a bit of blue cheese and honey for a very appealing contrasts in texture and flavor — although soft goat cheese or balsamic jam would make a winning combination too. Choose your own culinary adventure.
|Corn Cakes with Blue Cheese and Honey|
|Recipe by Lisa Turner|
Published on April 14, 2008
Simple and elegant savory little cornmeal cakes topped with blue cheese and honey