Recipes

Bring a large pot of water to a boil over high heat. Add the corn; reduce the heat to medium and cook for 5 minutes.

Immediately remove the cobs from the water with tongs. Trim the stem end of each ear, then place cut-end down on a board. Using a sharp knife, cut carefully down the cob to remove all of the kernels.

Repeat with remaining ears. Each ear should yield about 1/2 cup of kernels.

In a bowl, whisk together the cornmeal, flour, baking powder, salt and pepper. Stir in the egg and milk. Fold in the corn kernels, onion and bacon.

Warm a griddle over medium heat. Lightly grease the hot griddle with oil. In batches, ladle the batter in 1/4-cup spoonfuls onto the griddle.

Cook cakes, turning once, until golden, about 5 minutes. Serve with maple syrup.