Bacon Corn Griddle Cakes (Print version)

Savory cornmeal griddle cakes packed with crisp bacon, sweet corn, cheddar, and scallions, served hot with maple syrup.

# Ingredients:

For the bacon and vegetables

01 - 6 slices thick-cut bacon, chopped
02 - 1/3 cup (50 g) finely diced sweet onion
03 - 2 scallions, thinly sliced
04 - 1 cup (150 g) corn kernels, fresh or thawed frozen

For the batter

05 - 3/4 cup (105 g) all-purpose flour
06 - 1/2 cup (75 g) fine yellow cornmeal
07 - 1 tablespoon granulated sugar
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon baking soda
10 - 3/4 teaspoon kosher salt
11 - 1/4 teaspoon smoked paprika
12 - 1/8 teaspoon cayenne pepper, optional
13 - 1 cup (240 ml) buttermilk
14 - 1 large egg
15 - 2 tablespoons (28 g) unsalted butter, melted
16 - 3/4 cup (85 g) shredded sharp cheddar cheese

For cooking and serving

17 - 1 tablespoon neutral oil or melted butter, for the griddle
18 - Warm maple syrup, for serving
19 - Extra sliced scallions, for serving

# Instructions:

01 - Place the chopped bacon in a skillet over medium heat. Cook for 7-9 minutes, stirring often, until crisp. Transfer to paper towels and reserve 1 tablespoon of the drippings.
02 - Add the diced onion to the skillet with the reserved drippings. Cook for 2-3 minutes, until softened. Remove from the heat and let it cool slightly.
03 - In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, smoked paprika, and cayenne if using.
04 - In a second bowl, whisk the buttermilk, egg, and melted butter. Pour into the dry ingredients and stir gently. Fold in the corn, scallions, cheddar, cooked bacon, and onion.
05 - Warm a griddle or large nonstick skillet over medium heat. Brush lightly with oil or melted butter. The surface is ready when a small drop of batter sizzles gently.
06 - Scoop 1/4 cup batter for each cake. Cook for about 3 minutes, until the edges look set and the bottom is golden. Flip once and cook 2-3 minutes more, until firm in the center.
07 - Transfer the griddle cakes to plates. Top with extra scallions and serve with warm maple syrup while the edges are still crisp.

# Good to know:

01 - Makes about 8 griddle cakes, 2 per serving.
02 - Best served hot, right after cooking.
03 - Frozen corn should be thawed and patted dry before mixing.

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