Every so often I participate with other bloggers in the Improv Cooking Challenge. Our hostess, Nicole of Cookaholic Wife challenges us to use two separate ingredients in a recipe and then post about it.
I've participated in the past and had fun with it. This month we're tasked with making something with Cheese and Corn.
My first thought was Cornbread with Cheese and Corn, but I wanted to do something a little more challenging.
Especially with all the cream cheese I had in the fridge.
So I thought, I wonder if I can do a Savory Cheesecake.
I googled and found one recipe. It happened to be vegan and I'm bookmarking it to make for my daughter who is vegan, but I'm not.
So...
I played, and came up with something that my mouth sang about. This is so simple and you don't need to add a lot of seasonings to it, the cream corn comes through beautifully.
Breakfast...
Lunch...
You can see a few of my previous 'challenges' at the end of the post.
Savory Corn Cheesecake
Ingredients:
- 4 oz. softened Cream Cheese
- 1 egg
- 1/2 cup creamed corn
- 2 tablespoons heavy cream
- 3/4 cup cornbread, cooked and crumbled
- 2 + teaspoons melted butter
Instructions:
- Fits a 4 inch Springform pan.
- Crumble the cornbread and mix with the melted butter. Press into the base of a 4 inch springform pan. Bake at 350 degrees for about 10 minutes to set.
- Mix the cream cheese, egg and heavy cream together until smooth. Add the creamed corn and mix well.
- Pour into the prepared springform pan over the crust.
- Bake in toaster oven for 45 minutes at 375 to 400 degrees until browned and set.
- Remove from oven. Let sit for a few minute and then loosen the cheesecake along the sides and then release and remove the sides of the pan.
- Slice and serve with a sprinkle of Tagin seasoning on top if desired.
- Can also be served with a dollop of a Cilantro Pepper Sauce
Optional: Add a sprinkle of Tajin seasoning on top to serve.
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- Colombian Mazorca Desgranada by Pandemonium Noshery
- Cheesy Slow Cooked Corn and Mixed Vegetables by Making Miracles
- Chili Macaroni and Cheddar Bake by Palatable Pastime
- Savory Corn Cheesecake by Sid's Sea Palm Cooking
- Baked Corn Cheese Sandwich by Sneha's Recipe
- Corn Macaroni and Cheese Casserole by Cookaholic Wife
- Korean Corn Cheese by A Day in the Life on the Farm
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Corn and Cheese
What a unique and delicious way to serve up the last of the sweet corn.
ReplyDeleteI really liked this, it was a perfect choice to make with the can of cream corn I had in the pantry. I think it would be totally awesome with fresh corn as well.
DeleteThat looks so creamy!
ReplyDeleteIt was and tasted great as well.
DeleteThanks so much for sharing your awesome post with us at Full Plate Thursday,505. Hope you are having a great week and come back soon!
ReplyDeleteMiz Helen