Corn Cake Stacks with Aged Cheddar and Arugula

Corn Cake Stacks with Aged Cheddar and Arugula

Independence Live Recipe



2 Tbsp.
3/4 tsp.
1/4 tsp.
4 Tbsp.
1 cups shredded
2 cups baby
1 tsp.
  1. Preheat oven to 350 degrees F
  2. In a large bowl, mix ingredients 1-6, then add only egg yolk of 2 eggs
  3. In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form. Fold whites into mixture
  4. In a large skillet, heat 2 Tbs. olive oil over medium heat
  5. Work in batches, drop 1/4 cup size mounds of mixture into skillet and flatten slightly with spatula
  6. Cook for 2 minutes each side, until golden brown, then transfer to baking sheet
  7. Continue process until mixture is done
  8. Divide cheddar evenly among corn cakes, bake for 1 minute to melt cheese, remove from oven
  9. Make 4 stacks of 3 cakes each and top with arugula
  10. Eat immediately and enjoy!

Nutrition Information

Calories 323
Protein 16 g
Carbs <1 g
Potassium 226 mg