Total Time
25mins
Prep 25 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt.
  2. In a blender purée coarse the corn.
  3. 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.
  4. Let the batter stand, covered, for 10 minutes and stir in the bacon, crumbled.
  5. Heat a griddle over moderate heat until it is hot and brush it lightly with some of the melted butter.
  6. 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.

Reviews

(1)
Most Helpful

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

Chef Dottie #3 November 16, 2008

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