Food & Cooking Recipes Appetizers Corn Cakes with Christmas Caviar Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 10 Yield: 32 cakes Prepare this recipe for corn cakes and caviar from chef Emeril Lagasse's "Emeril's Creole Christmas" cookbook for an elegant holiday appetizer. Also try:Hot Crab Dip Ingredients 2 tablespoons olive oil 1 cup fresh sweet corn kernels, from 1 medium ear or frozen sweet corn kernels, thawed 2 tablespoons minced shallots 1 teaspoon coarse salt ⅛ teaspoon freshly ground black pepper 2 large eggs 1 cup heavy cream ¾ cup yellow cornmeal ½ cup bleached all-purpose flour ½ cup masa harina flour 2 teaspoons baking powder ⅛ teaspoon cayenne pepper 2 teaspoons vegetable oil 1 teaspoon Creole Seasoning Christmas Caviar Sauce Directions Heat olive oil in a medium skillet over medium heat. Add corn, shallots, 1/2 teaspoon salt, and black pepper. Cook, stirring, until corn and shallots are tender, about 5 minutes. Remove from heat; set aside. In a large bowl, whisk together eggs and cream until well combined. Add cornmeal, flour, masa harina, baking powder, cayenne pepper, remaining 1/2 teaspoon salt, and 3/4 cup water. Mix until well combined. Fold in corn-and-shallot mixture. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. When oil is hot, gently drop batter, a tablespoon at a time, into pan, working in batches as necessary. Cook, turning once, until cakes are lightly golden, about 1 1/2 minutes per side. Using a spatula, carefully transfer cakes to a paper towel-lines plate to drain. Repeat process with remaining oil and batter. Sprinkle cakes with Creole seasoning and serve warm with caviar sauce. Rate it Print