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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
Recipe
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
Pimento Cheese:
- 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.
I’m always looking for fun appetizers so I need to give these a try, especially because I love pimento cheese on everything!
Thx Charlotte. This is a very traditional Southern appetizer recipe.
I love corn fritters! And to top them with homemade pimento cheese is just fabulous! I love this recipe! Perfect for a football party!
Thx Deb. This is an old post. I need to make these again. They were really good.
You had me at “fritter,” and these sound great! LOVE the pimento cheese!
This sounds so interesting and good. I’m looking forward to trying out this recipe. I love pimento cheese and corn fritters, so it is a win-win.
Let me know if you do. It really does go well together.
These looked great then and now! YUM!
Thx Tara.
Everything you said is true about all of us who blog about food. Heck when I first started I just kept writing up recipes and they did not even have a photo. We learn daily and as the expression says, “you’ve come a long way baby.”
So true. The glass is half full!
I *love* corn – made chargrilled corn for my lunch today & it was so good! These fritters look superb.
Thx. We grill corn all the time and put on top of salads.
Corn Fritters are a staple around my house in summer. We serve them with sour cream, although the hubby loves his with ketchup. Love the idea of topping them with pimento cheese! I will have to give this a try!
Top them with ketchup? Is that a Southern thing? Learn something new everyday!
Honestly I love to try this one, looks like an explosion of flavours in every bite
Looks delicious and great idea, especially for entertaining. I think you just inspired me to make a pimento cheeseburger sometime in the near future 🙂
Their are so many great ideas you can do with Pimento cheese. I love your idea! Let me know when you make the burger.
Hey, I love pimento cheese! Jalsberg cheese, first produced by Anders Larsen Bakke during the 19th century, is made from mild cow’s milk cheese and is usually seen with large holes, also referred to as “eyes.” These appear once the cheese has been processed. It has a rich buttery texture, with a mild, sweet, and nutty flavor. It also melts easily, almost like mozzarella. Come to think of it, this might actually be a great alternative for mozzarella. What do you think?
I’ve never made corn bread, but sure do like the taste. Looks good 🙂