Corn Cake Chesapeake - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Corn Cake Chesapeake

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4 ea U10 scallops
4 ea U12 shrimp, peeled, devein, tail off
3 oz country ham, small dice
2 oz crabmeat
3 oz sherry wine
1 cup heavy cream
1 tbsp butter
2 ea corn cakes

Saute shrimp and scallops in olive oil about 2 minutes each side. Add in the country ham and saute until warm. Deglaze the pan with the sherry wine and reduce by 2/3. Add in the heavy cream and crabmeat and cook until cream becomes thick. Whisk in the butter and season with salt and pepper. Place the corn cakes on the plate and assemble dish. We like to put the scallops and shrimp on top of the corn cake and gently pour the sauce over the top. Garnish with chopped parsley and serve.

Corn Cake

8 oz milk
10.5 oz water
1 ½ cups cornmeal
2 tbsp sugar
½ tsp salt
1.5 oz butter
4 eggs
2 tsp baking powder

Mix wet ingredients and mix dry ingredients separately. Add wet mix to dry mix and mix well. Place in preheated pan, cook in 350 degree oven until cake tester comes out clean.