Bacon ricotta corn cakes recipe

• 140 g (4.9oz) frozen sweetcorn, thawed
• 2 large eggs
• 425 g (15oz) ricotta cheese
• 240 ml (8.4fl oz) full-fat milk
• 135 g (4.8oz) plain flour
• 150 g (5.3oz) polenta
• 50 g (1.8oz) sugar
• 2.5 tsp baking powder
• 0.5 tsp bicarbonate of soda
• 0.5 tsp salt
• 6 rashers cooked and crumbled bacon
• 1 large knob butter, melted, for cooking

1. Pulse the sweetcorn in a food processor to a coarse puree.
2. Add the eggs, ricotta and milk and pulse just until combined.
3. In a large bowl, whisk together the flour, polenta, sugar, baking powder, bicarbonate of soda and salt.
4. Make a well in the centre of the dry ingredients and pour in the corn mixture.
5. Stir to combine in just a few strokes.
6. Fold in the cooked bacon.
7. Heat a griddle over a medium heat.
8. Coat liberally with cooking spray or melted butter.
9. Spoon a ladleful of the batter onto the hot griddle and cook until golden brown or crispy, about 2 minutes per side.
10. Repeat with the remaining batter.
11. Serve the corn cakes immediately or keep warm in the oven (set to its lowest setting) until ready to serve.
12. Top with poached eggs, if desired.

frozen sweetcorn, eggs, ricotta cheese, fullfat milk, flour, polenta, sugar, baking powder, bicarbonate, salt, rashers, knob butter

Taken from www.lovefood.com/guide/recipes/45405/bacon-ricotta-corn-cakes-recipe (may not work)