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.

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Servings 5

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( 9 ) Ratings

9 Ratings

5 Stars 42%

4 Stars

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Member Reviews ( 8 )

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Bake-Off® Contest 45, 2012

Jane Michel

Houston, Texas

ingredients 9
Prep Time 35 min
Total Time 35 min

Ingredients

1: jar (12 oz) Smucker’s® Seedless Blackberry Jam (1 cup)

1/4: teaspoon McCormick® 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 LAND O LAKES® Unsalted or Salted Butter

1: cup crumbled chèvre (goat) cheese (4 oz)

1: cup fresh blackberries

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Directions

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.

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.

Review & Comments

Write a Review

BMrozek131

report Posted Feb. 26, 2013 1:31 PM

I made this recipe with blueberries in stead of the blackberries. It was excellent. The goat cheese and fresh thyme and lemon peel and blueberries were an excellent combination with the biscuit corn cakes!!!

gottajob

report Posted Mar. 31, 2012 4:47 PM

Great recipe! Lots of flavors and wonderful texture. I love the crunch of the cornmeal. I was skeptical of the use of thyme as sometimes it can be overpowering but this recipe calls for just the right amount. This is a great recipe to make when we have house guests - better than bagels or breakfast casserole.

Pops1

report Posted Feb. 26, 2012 10:45 AM

Made this recipe today with the family. It was easy and quick. Great blend of flavors. The lemon zest was an unexpected burst of extra flavor. Sweet and savory! Great recipe to impress friends/house guests!

mllanez

report Posted Feb. 22, 2012 12:10 PM

Really loved this recipe! The creamy goat cheese and sauce with the crispy biscuit was a great taste of flavors. I will be making this for my next brunch guests. Yummy! If you’re cooking for a small group of people the extra biscuit corn cakes can be refrigerated and reheated in the toaster.

Lori1518

report Posted Feb. 22, 2012 11:53 AM

Okay, I must admit I was a bit skeptical about the combination of flavors, but I tried it and WOW! It is an explosion of flavor. This dish is AWESOME! It will be keeper in the family recipe book! So yummy. Thanks for sharing!