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Bacon Corn Cakes


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Member since 2006

Serves | Prep Time | Cook Time 5

Ingredients

4 ears of sweet corn, husked
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten
1/2 cup plus 1 tablespoon milk
1/3 cup minced onion
6 strips cooked bacon, crumbled
Vegetable oil
Maple syrup


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.


Pairs Well With


Notes

A dash of local for every season
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