Recipe by MsKittyKat
Good for breakfast, lunch or a sidedish. My grandma used to make these for Sunday dinner all the time. Serve with extra bacon and maple syrup if desired.
Top Review by Chef Dottie #3
OH MY Oh My... These were so good. We had them for brunch this morning. My family loved them. I did not have fresh or frozen corn at home. So I used a can of creamed corn. Thx for posting MsKittyKat
- 1 cup yellow cornmeal
- 1⁄2 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons double-acting baking powder
- 1⁄4 teaspoon salt
- 1 cup fresh corn kernels, including the pulp scraped from the cobs or 1 cup frozen corn, defrosted
- 2 large eggs
- 3⁄4 cup milk
- 2 tablespoons unsalted butter, melted and cooled,plus additional,melted butter,for brushing the griddle
- 5 slices lean bacon, cooked crisp
Directions See How It's Made
- In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt.
- In a blender purée coarse the corn.
- In another bowl whisk together the corn purée, the eggs, the milk, and 2 tablespoons of the melted butter, add the egg mixture to the cornmeal mixture, and stir the batter until it is just combined.
- Let the batter stand, covered, for 10 minutes and stir in the bacon, crumbled.
- Heat a griddle over moderate heat until it is hot and brush it lightly with some of the melted butter.
- Working in batches, pour the batter onto the griddle and cook the pancakes for 1 minute on each side, or until they are golden, transferring them as they are cooked to a heated platter and brushing the griddle with some of the additional melted butter as necessary.