Bacon Corn Cakes Recipe

Bacon Corn Cakes

4 ears of sweet corn, husked, OR
2 cups frozen corn, thawed and drained
1/3 cup yellow cornmeal
1/3 cup all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1 large egg, beaten
1/2 cup + 1 TB milk
1/3 cup minced onion
6 strips sautéed bacon, crumbled
Vegetable oil
Maple syrup, optional

1. 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.

2. 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.

3. 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, if desired.   Makes 10 corn cakes.

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