Sweet Corn Cakes with Poached Eggs, Hollandaise and Roasted Asparagus

Chestnut Street Inn

301 East Chestnut Street , Sheffield, IL 61361 Estados Unidos


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 3 1/2 tsps baking powder
  • 1 tbl Herbes de Provence
  • 1 1/2 cup organic buttermilk
  • 2 organic locally sourced eggs
  • 3 tbl organic unsalted butter, melted
  • 1 tsp Harissa paste
  • 1/2 red pepper, chopped
  • 1/2 cup frozen locally grown sweet corn
  • 8 eggs
  • 4 cups water
  • 1 tbl apple cider vinegar
  • 3 egg yolks
  • 1 tbl water
  • 1 tbl lemon juice
  • Pinch kosher salt
  • Pinch freshly ground pepper
  • Pinch freshly grated nutmeg
  • 4 oz organic unsalted butter
  • 1/2 pound asparagus spears, snapped
  • 1 tbl extra virgin olive oil
  • Pinch kosher salt
  • Pinch freshly ground pepper
  • Pinch freshly grated nutmeg
  • 8 slices cooked locally grown organic bacon, garnish
  • Locally grown micro greens, garnish
  • 4 tbl organic unsalted butter for cooking corn cakes


  1. For the asparagus: Preheat the oven to 375 degrees. Place asparagus on a baking sheet. Season with olive oil, salt, pepper and nutmeg. Toss well to coat evenly. Roast for 10 mins.
  2. To assemble: Place 2 corn cakes on each plate. Top each cake with a poached egg and then top that with Hollandaise Sauce. Garnish with asparagus, bacon and locally grown microgreens. Serve immediately.
  3. For the Corn Cakes: Place the flour, cornmeal, sugar, salt, baking soda, baking powder, paprika and Herbes de Provence in a large mixing bowl and whisk well to combine. In a separate bowl, combine buttermilk, eggs, melted butter and Harissa paste. Whisk together. Add wet ingredients into the dry ingredients and whisk until just combined. Add the pepper and sweet corn and stir until combined. Heat approx. 1 tbl butter in a large skillet over medium high heat. When it stops sizzling, add the batter 1/4 cup at a time to the hot pan. You will be able to do 3-4 cakes per batch. Cook on the first side for approx. 3-5 mins or until bubbles begin to form on top of the cake and it is browned on first side. Flip over and continue cooking on second side an additional 3-5 mins until golden brown and cooked through. Transfer to a baking sheet and continue with remaining batter. Cover with foil and place into an oven set on warm or approximately 150 degrees. Can be held for up to 1/2 an hour.
  4. For the Poached Eggs: Place the water and cider vinegar in a medium saucepan over medium high heat. Bring to a simmer. Crack eggs, one at a time, into the simmering water, doing about 2-3 eggs per batch. Gently scoop the egg whites over the yolks with a slotted spoon. Remove the eggs from the simmering water once the whites are just set and the yolks are still loose. Transfer to a bowl of warm water to hold while you finish remaining eggs.
  5. For the Hollandaise: Place the egg yolks, water, lemon juice, salt, pepper and nutmeg into a blender. Puree until smooth and creamy. Melt the butter in a small saucepan. Slowly add hot, melted butter to the egg yolks while pureeing constantly and continue blending until the sauce is thick and creamy. Set aside for plating.
About this recipe:

Sweet Corn Cakes with Poached Eggs, Hollandaise and Roasted Asparagus