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Golden Bacon Corn Cakes




Source of Recipe


Cooking Village


List of 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 (optional)


Recipe



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.