It is amazing how far this blogging journey has taken me.  I look back and see how much I did not know both in terms of cooking and photography.  While I have reached some level of competence with each, learning actually means knowing how much more I have to learn.  That is a positive statement.  The fun is in the learning and then the creating.  I look at my post and also see that there was no story.  Just a recipe with a sentence defining the origin for the idea.  I remember this recipe and it was really good.  I need to make these again!

My mom loves corn bread so I thought I would try this recipe I saw and I am sorry but I do not have the original source.  It combines the corn fritter with pimento cheese spread made with Jarlsburg cheese.


Corn fritter, pimento cheese, fritter, appetizer, corn, cheese, Jarlsburg, cream cheese, mayonnaise, pimentos, salt, pepper

Corn Fritter topped with Pimento Cheese

Corn Fritter topped with Pimento Cheese:

  1. Lightly grill 4 ears of corn and remove from cob
  2. Combine 1 cup of flour with 1/4 tsp of baking powder, 1/2 tsp each of onion powder and salt, 1 large egg beaten, 2 tbsp lemon juice and 1/2 cup of water and beat until a batter forms and fold in the corn
  3. In a skillet add 1 tbsp of vegetable oil and grill the fritters about 2 – 3 minutes per side on medium heat

Pimento Cheese:

  1. Combine 1 1/2 cups of grated Jarlsburg cheese with 4 tbsp softened cream cheese, 4 tbsp mayonnaise, 1/2 of a jar of coarsely chopped pimentos, 2 tbsp pepperocini brine, salt & pepper to taste

To eat, take the fritter and top with a good dab of the pimento cheese.