Savory Corn Cake Stacks

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Total Time
25 mins
5 mins

This was inspired by an appetizer we had @ Garrett's Café that looked great, but fell far short. This is my interpretation of it. Served with a little chipotle dressing.

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  1. Cut bacon into thirds, cook off to desired doneness, drain reserving a tablespoon of bacon fat, set aside.
  2. Cut kernels from 3 ears of fresh corn and scrape corn milk into bowl with kernels. Add cornmeal, pancake mix & salt to corn, gently stir in milk until combined.
  3. Preheat griddle to medium-high, grease with a little bacon fat, drop scant 1/4 cups of pancake batter onto griddle, cook until bubbles start to pop, flip, cook until golden on second side. Repeat with remaining batter, should make 12 pancakes.
  4. Preheat broiler. Spread pancakes in an even layer on broiler safe pan. Top each pancake with 2-3 slices of avocado, 2 pieces of bacon, and smoked gouda. Broil 2-3 minutes until cheese is melted & just starting to turn golden.