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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About Noelle

I’m an opera singer, full-time mom, pharmacy technician, food and mom blogger, recipe developer, and wife to a super talented choral director living in the awesome outskirts of Philly.