Opera Singer in the Kitchen

Artistry in Food, Music, and Life

Secret Recipe Club: Portabella and Turkey Corn Cakes

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Portabella and Turkey Corn Cakes 
 It is that time of the month folks when we are assigned a blog for the Secret Recipe Club! I really have enjoyed being a part of this group because I get to discover new blogs, recipes, and new bloggers!



This month I was assigned Paulchen’s Food Blog. This gal is a Viennese in her 30s who loves to do all kinds of experimental cooking. I loved reading that about her because I am that type of cook. I perused many of her recipes and almost chose this recipe: 

Streusel Potato Cake


From Paulchen’s Food Blog

I still have plans to make it but I was even more convinced when I saw her picture for Sage and Prosciutto Corn Cakes:

From Paulchen’s Food Blog

Yes, I know, it has meat, but many of you know that I started eating meat while I was pregnant and have still been eating meat but choosing leaner meats to continue my healthy lifestyle.


Even though this recipe called for prosciutto, I decided to use turkey bacon. It is not my husband’s favorite but once I used it in this recipe he enjoyed the flavor much more. I totally did not want to use bacon because it had more fat.

Portabella and Turkey Corn Cakes 

These corn cakes, or muffins, came out SO delicious! The original recipe called for instant polenta but I just used corn flour, or finely ground cornmeal, for this recipe. The cakes were moist and scrumptious.



Instead of sage I used Italian seasonings. I gave these more flavor by adding chopped portabella mushrooms as well. All in all I was pleased with them. I made a huge green salad to go with these and we called it our dinner for 2 nights. 


I wanted to veganize these but I have not had the time. You could use tempeh bacon and Tofutti sour cream and also substitute the eggs for flax seed meal or chia seeds. I challenge someone to do it for me. Either way, I know it would be tasty.

Portabella and Turkey Corn Cakes 
  Here is the calorie count for one muffin! 




These are so much lower in calories than the original recipe because of the prosciutto. Give the recipe a try. It will not disappoint. Quick dinners come in small forms indeed.

Portabella and Turkey Corn Cakes

by Noelle Kelly
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients (14 corn cakes or muffins)
  • 3/4 cup corn flour
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons Italian seasonings
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups fat-free sour cream
  • 2 eggs
  • 7 slices turkey bacon
  • 1 1/2 cups chopped portabella mushrooms

Instructions
Preheat oven to 350 degrees Fahrenheit. Spray 12 count muffin tin with non-stick spray plus 2 Pyrex 7-ounce dishes.

In a medium bowl, mix the corn flour, flour, baking powder, baking soda, Italian seasonings, salt and pepper.

In a small bowl, mix the sour cream and eggs combine well. Add the mixture to the dry ingredients and mix well. Stir in the mushrooms.

Cook the turkey bacon in a non-stick skillet for half its time. Slice each bacon strip in half and line a muffin tin with each strip.

Fill each muffin tin with the cornmeal mixture. Bake for 15-20 minutes or until cooked.
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  • How fun! I had made someone else’s recipe for corn cakes via SRC a few months ago and was astonished to discover how much I like them. (Different recipe, and I added sweet and spicy peppers for a little flavor kick.)

  • If you get a chance Stephanie, send me the link! Well, I could just go to your site and check it out. Thanks!

  • I am a cornbread fan so these muffins would appeal to me.

  • These would be a huge hit with my husband…but I’s have to use the high fat bacon as he’d call me out on the turkey substitute…oh well.

    If you haven’t already, I’d love for you to check out my SRC entry: Crunchy Fudgy Heart Bites

    Lisa~~
    Cook Lisa Cook

  • How interesting! They really look delicious!

  • I was surprised to see you posting a recipe with meat! These look fabulous. I love the changes you made to them to make them your own.

  • Yes, Lesa, I know some people know but I have been adding meat back into my diet since I got pregnant. Lots of changes I did not see happening but I am still happy and still losing weight.

  • These are SO fun! Gosh, I love SRC. Really helps me explore new blogs. I’m still eating some meat too. I’m not sure I’ll ever fully give it up again!

  • Lisa

    Those look incredible.

  • Oh yum! I’m drooling. Not only would these be delicious…but they look like fun to eat. Thank you for sharing…and thank you for all the support. It means more to me than you know. Hugs and love from Austin.

  • yummmmmmy! I want to make these asap.

  • i have to admit, i scrolled back up to the top of the page about 3 times trying to figure out exactly what these little babies were – i mean that in a good way! What a clever and original idea to get extra delicousness and veggies into your meals.

    I. am. impressed. 🙂

  • I’m so disappointed to see that you have abandoned your vegan diet. It’s great that you’re “still happy and losing weight”, but where has your compassion gone?

  • @Abby Bean- Thank you for your comment. I’m surprised you are disappointed. I stated from the beginning (2 years) that going vegan was NOT about compassion. I’ve never been an ethical vegan. Sorry if you just found out. Mine has always about health.

  • Oh wow, I just love the bacon wrapped about these corn cakes! So pretty and I bet they taste delicious.

  • These corn cakes surely grabbed my attention from the inlinkz collection. Great pick for the SRC!

  • Amanda

    Oh these look great! Love the healthier meat choice too, well done!

  • The Slow Roasted Italian

    Oh my was a beautiful cake! Love the combination there.

  • Great recipe! Never made corn cakes but these are calling. We love turkey bacon in our house!

  • These look really good. I think our family would love them. I was a vegetarian when I got pregnant for my son then during the pregnancy I craved meat so much I started eating it. He turned out to be a big meat eater. Then 5 years later I was still eating meat and got pregnant with my daughter. I could not go near meat during the entire pregnancy. Hated it, could not even prepare it for others. She turned out to be vegetarian. Lol. Now we are flexitarian. We eat meat but try to cut back and eat meatless options at least a few times a week. Funny how your body tells you what it wants. Have a wonderful week.