“Bacon Breakfast Corn Cakes”

Weekend breakfast is always a time to make something special. Pancakes happen to be a favorite from my childhood so I created this recipe with Mom’s Saturday breakfast in mind. Cornmeal is not just for traditional cornbread and my take on Bacon Breakfast Corn Cakes will have your mouth watering. Fluffy, slightly sweet with bits of bacon is just what I recommend the next time homemade breakfast is on the menu.

Bacon Breakfast Corn Cakes

Mom used to make savory corn cakes for dinner instead of a pan of cornbread. You may have seen them called hoe cakes. While whatever you call them, they are delicious. So what makes these corn cakes so delicious? Bacon, bacon, and bacon makes everything better. Fry up some bacon in advance, crumble, and you’ll have it when needed. Buttermilk gives these corn cakes a light fluffy texture and a great taste. A little bit of sugar is added but not enough to make these cakes sugary sweet. Butter is a must for flavor as far as I’m concerned.

Bacon Breakfast Corn Cakes

To prepare the corn cakes, use a 1/4 cup measure to make the best size. Yet, make whatever size you desire as a result the taste is still the same. Serve warm with honey or maple syrup and breakfast is served.

Look I know finding time to make special meals can be a bit of a challenge for all of us. That said, make these corn cakes the next chance you get. Serve extra bacon strips, sausage, or country ham on the side and maybe some fresh fruit. Almost anything goes with this breakfast I promise you and feel free to double the recipe if feeding a large crowd. Enjoy!

Bacon Breakfast Corn Cakes

Bacon Breakfast Corn Cakes

1 cup yellow cornmeal

1 1/4 cups unbleached all-purpose flour

2 T. granulated sugar

1 t. kosher salt

1 t. baking soda

1/2 cup chopped cooked bacon

1 large egg, beaten

3 cups buttermilk

1/4 cup unsalted butter, melted plus more for serving

Maple syrup, for serving

Combine cornmeal, flour, sugar, salt, baking soda, and bacon and set aside.

In another bowl, whisk together egg, buttermilk, and 1/4 cup melted butter.

Pour wet ingredients into dry ingredients and mix until just combined. It’s okay if a few lumps remain.

Melt 1 T. butter in a large skillet over medium heat. Pour batter into skillet in the size of corn cake desired. Flip corn cake when you see bubbles appear steadily on top. This will take about 3 to 4 minutes.

Remove cakes to plate and into a 200-degree oven to keep warm while preparing the rest of batter.

Serve corn cakes with melted butter and warm maple syrup.

Makes 3 to 4 servings.