Eating for well-being
Chef Rob Trufant, Kellogg Catering
Featured Food: Corn Yield: 4 servings


  • Corn Cake Ingredients:
  • 1/2 cup Masa
  • 1/3 cup Vegetable stock
  • 1 Tbsp. Lard
  • 1/4 cup Chopped Hominy
  • Salt to taste
  • White Bean Spread Ingredients:
  • 1/4 cup White beans, mashed
  • 1 Tbsp Tarragon
  • 1 tsp White Vinegar
  • Salt to taste
  • 4 oz Prepared, smoked fish


Prepare Bean Spread:

Mash beans, with herbs, vinegar and salt in mixing bowl.   Cover and set aside.

Create Corn Cakes:

Mix dry ingredients thoroughly in separate mixing bowl.   Cut in lard with a fork.  Add in hominy, salt and small amount of broth.  

Form into large ball and dive into 4 corn cakes with a small well on one side.  

Fry each cake in hot oil on stove top until browned.  Flip and cook on second side.  Remove from oil.

Plate Corn Cakes:

Place individual corn cakes on plate, fill bean mixture into each corn cake well.   Top with prepared, smoked fish and garnish with Tarragon. 


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