| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 large eggs
- 1 1/2 cups buttermilk
- 3 tablespoons melted butter
- 1 cup fresh sweet corn kernels
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 pound softened butter
- 1/2 cup dark amber maple syrup
- 8 strips thick-cut smoked bacon
- 2 Granny Smith apples, cored and sliced
- Ground cinnamon to taste
- Salt
- 1/2 cup dark amber maple syrup, warmed
- 1/4 cup melted butter
- Mint, confectioners’ sugar and blueberries for garnish, if desired
Instructions
- For the corncakes, whisk together eggs, buttermilk and melted butter in a medium mixing bowl. Stir in corn kernels. Sift together cornmeal, flour, sugar, salt, and baking powder. Add the dry ingredients to the buttermilk-corn mixture and stir until just combined. Let stand for 20 minutes in a cool place.
- For the maple butter: blend the softened butter with 1/2 cup maple syrup in a small bowl and set aside.
- Preheat the oven to 250 degrees F. In a 10-inch nonstick skillet, brown the bacon strips. Drain them on paper towels and transfer to a cookie sheet. Sprinkle the apple slices with cinnamon and salt to taste. Sear them in bacon renderings until golden brown and place them on the sheet pan with the bacon. Wipe out your skillet and return to medium heat. Add just enough butter to coat the bottom of the skillet and ladle 1/4 cup corn batter. Let cook until the edges of the pancake start to brown and bubbles appear on the surface, about 2 minutes. Flip, cook another 2 minutes, then transfer to the cookie sheet with the apples and the bacon. Repeat until you have a dozen corncakes.
- Place the cookie sheet and your serving plates in the oven until everything is warm, about 4 minutes. On each plate, place 1 corn cake, top that with 2 strips of bacon, another corn cake, 2 slices of apple and another corn cake. Top with maple butter and drizzle the plate with some of the warmed maple syrup. Garnish with a sprig of mint, powdered sugar and a few fresh berries if you desire.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1550 |
| Total Fat | 96 g |
| Saturated Fat | 52 g |
| Carbohydrates | 149 g |
| Dietary Fiber | 7 g |
| Sugar | 76 g |
| Protein | 25 g |
| Cholesterol | 403 mg |
| Sodium | 1323 mg |
Reviews
Corncakes are delicious. They’re light, cooked up very well and have a lot of flavor. I cut the receipe in half, cooking for one and didn’t do the bacon and apple part but they are still fabulous. I threw in frozen corn and used honey butter and honey on top with blueberries and powdered sugar. What a great breakfast.
Dense and chewey these pancakes could also be served with dinner by calling them corn cakes. Very filling & something different (for a pancake).
Oh wow – what can I say? These were so easy to make and the presentation was just like the picture. I used fresh corn on the cob left over from last night’s dinner (I made extra just for this). What a knockout. If you can’t find applewood smoked bacon (which I couldn’t) just be sure to use a thick hearty cut. I thought it would fall apart as it was eaten but it sliced in the stack and everything held together. Couldn’t make it every day, but do try this – and do NOT skip the maple butter – and do spring for one of the 100% maple’s on the top shelf of the syrup aisle (this is not a breakfast to be left to Mrs. Buttersworth). Lastly, though you may be tempted, you don’t need ANYTHING else with this (no side of eggs or hashbrowns) It’s big enough as it is. Just try it! Thanks for finding this one and sharing, Rach!
Wow! These Corncake Stacks are wonderful. My family really enjoyed them. They are a cinch to make too. But start early cause of the idle prep time. This time I used frozen petite corn because I didn’t have the time to cut corn from the cob but next time… And the salty bacon and sour apples with cinnamon!!! Yummers! I hope you enjoy them as much as I did!
it was exelent if i were a teacher i would grade it 100%