Golden Bacon Corn Cakes

By Addie

“The stellar combination of corn and bacon was a wonderful treat at Grandma’s brunches. ”

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

Preparation

Step 1

Bring a large pot of water to a boil over high heat. Add the corn; reduce heat to medium and cook for 5 minutes. Immediately remove the cobs from the water with tongs. Let cool slightly.


Trim the stem end of one 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 the remaining ears.


Warm a griddle over medium heat. Meanwhile, in a bowl, whisk the cornmeal, flour, baking powder, salt and pepper. Stir in the egg and milk. Fold in the corn, onion and bacon.


Lightly grease the griddle with oil. Ladle batter in 1/4-cup spoonfuls onto the griddle. Cook for 5 minutes, turning once. Repeat with the remaining batter. Serve with maple syrup, if desired.
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REVIEWS:

Grandma's Secret Tip:

If Grandma didn’t have any leftover bacon to use in the corn cakes, she would cut 6 slices of raw bacon crosswise into 1/2-inch-wide pieces, then cook them in a skillet. She said the bacon cooked more evenly this way.