Bake-Off® Contest 45, 2012
Houston, Texas

Biscuit Corn Cakes with Goat Cheese and Blackberry-Thyme Sauce

Transform flaky biscuits into the best corn cakes ever sprinkled with cheese and drizzled wtih a rich berry sauce.

(9)
8 reviews.
Save and Share
  • prep time 35 min
  • total time 35 min
  • ingredients 9
  • servings 5
 

Ingredients

1
jar (12 oz) seedless blackberry jam (1 cup)
1/4
teaspoon thyme leaves
2
tablespoons water
2
teaspoons grated lemon peel
1/4
cup yellow cornmeal
1
can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits
3
tablespoons unsalted or salted butter
1
cup crumbled chèvre (goat) cheese (4 oz)
1
cup fresh blackberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 1-quart saucepan, stir together blackberry jam, thyme, water and 1 teaspoon of the lemon peel. Bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 5 to 10 minutes, stirring frequently, or until slightly thickened. Keep warm.
  • 2 Place cornmeal in shallow dish. Separate dough into 10 biscuits. Gently flatten each biscuit to 3-inch round. Coat both sides of each biscuit with cornmeal, press in lightly.
  • 3 Melt 2 tablespoons of the butter in 10-inch nonstick skillet over medium heat. Place half of the biscuits in skillet and cook 4 to 8 minutes, turning once halfway through cooking, or until browned and lightly puffed. Remove from pan; keep warm. Wipe out skillet with paper towel. Repeat with remaining 1 tablespoon of butter and remaining biscuits.
  • 4 For each serving, place 2 warm corn cakes on plate. Sprinkle each with about 3 tablespoons goat cheese. Drizzle each with about 3 tablespoons blackberry sauce; garnish with blackberries and remaining lemon peel.
  • 1 In 1-quart saucepan, stir together blackberry jam, thyme, water and 1 teaspoon of the lemon peel. Bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 5 to 10 minutes, stirring frequently, or until slightly thickened. Keep warm.
  • 2 Place cornmeal in shallow dish. Separate dough into 10 biscuits. Gently flatten each biscuit to 3-inch round. Coat both sides of each biscuit with cornmeal, press in lightly.
  • 3 Melt 2 tablespoons of the butter in 10-inch nonstick skillet over medium heat. Place half of the biscuits in skillet and cook 4 to 8 minutes, turning once halfway through cooking, or until browned and lightly puffed. Remove from pan; keep warm. Wipe out skillet with paper towel. Repeat with remaining 1 tablespoon of butter and remaining biscuits.
  • 4 For each serving, place 2 warm corn cakes on plate. Sprinkle each with about 3 tablespoons goat cheese. Drizzle each with about 3 tablespoons blackberry sauce; garnish with blackberries and remaining lemon peel.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
13g,
13%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
50mg
50%;
Sodium
840mg
840%;
Total Carbohydrate
85g
85%
(Dietary Fiber
2g
2%
  Sugars
39g
39%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
30%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012