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 topped with Pimento Cheese:
- Lightly grill 4 ears of corn and remove from cob
- 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
- In a skillet add 1 tbsp of vegetable oil and grill the fritters about 2 – 3 minutes per side on medium heat
- 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.