Caprese Corn Cakes Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1

box (10 oz) frozen corn & butter sauce

3/4

cup cornmeal

2

eggs

8

oz fresh mozzarella cheese, shredded (2 cups)

2

medium tomatoes, coarsely chopped

16

small fresh basil leaves

Preparation

Let cookie dough stand at room temperature 10 minutes to soften. Microwave corn as directed on box; let stand 2 minutes.

Heat griddle or skillet over medium heat (350°F). In food processor or blender, place corn. Cover; process with quick on-and-off motions until coarsely chopped.

In large bowl, break up cookie dough. Add corn, cornmeal, eggs and 1/4 teaspoon salt. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Beat with electric mixer on medium speed about 1 minute or until well blended.

For each corn cake, scoop slightly less than 1/4 cup batter onto hot griddle; spread to 3 1/2-inch round. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; top each corn cake with 1 heaping tablespoon cheese and 1 heaping tablespoon tomato. Cook until bottom side is golden brown and cheese is melted. Top with 1 basil leaf. Serve warm.