Butternut Squash Cheesy Corn Cakes with Gruyere Hollandaise

Ingredients

• 2-½ cups FOR THE CORN CAKES:
• 1 cup Corn Kernels (frozen, Canned Or Fresh From The Cob Will Work)
• 14-½ ounces, weight Butternut Squash Puree (see Note If Making From Scratch)
• 2 cups Canned Creamed Corn
• 2 whole Shredded Sharp White Cheddar Cheese
• 1 teaspoon Large Eggs
• 1 teaspoon Garlic Powder
• ½ teaspoons Onion Powder
• ¼ teaspoons Paprika
• 1-½ cup Cayenne Pepper
• 1 teaspoon Salt And Black Pepper
• ¾ cups All-purpose Flour
• 1 cup Baking Powder
• 5 whole Whole Milk, As Needed
• 1 Tablespoon Vegetable Or Canola Oil
• 2 Tablespoons Toppings: Crispy Bacon, Cilantro, Fresh Greens
• ¼ cups FOR THE HOLLANDAISE:
• ½ teaspoons Unsalted Butter

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 18 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Cheddar Cheese	1 oz (28g)	113
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Corn	1/2 cup kernels (82g)	77
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Chili	1 tsp (2.7g)	8
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Cake	not in our table	0
Pumpkin	not in our table	0
Topping	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.