Corn Cakes with Christmas Caviar

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


  • 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

  • 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

  • teaspoon cayenne pepper

  • 2 teaspoons vegetable oil

  • 1 teaspoon Creole Seasoning

  • Christmas Caviar Sauce


  1. 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.

  2. 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.

  3. 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.

  4. Sprinkle cakes with Creole seasoning and serve warm with caviar sauce.

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