Corn Cake with Reblochon Recipe

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled
• 1 cup grated Reblochon cheese
• 1/4 cup thinly sliced scallions

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch cake pan or line with parchment paper.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. Add the milk, eggs, and melted butter; stir until just combined. Fold in the grated Reblochon cheese and scallions.
4. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Serve warm.

Verdict:

This corn cake with Reblochon cheese is a savory twist on a classic recipe. The sweetness of the cornmeal is balanced with the tangy and nutty flavors of the cheese, making for a delicious and satisfying cake. It’s great as a side dish or as a main course with a crisp green salad on the side.

Serving Suggestions:

Serve the corn cake warm with a dollop of sour cream or Greek yogurt on top, garnished with thinly sliced scallions and a sprinkle of paprika. You can also serve it with a side of sautéed mushrooms or cherry tomatoes for added flavor and nutrition. Enjoy!