Bacon and Corn Griddle Cakes

Categories: Pancakes- Waffles- Crepes-French Toast

Ingredients

• 4 to 6 slices thick-cut bacon, cut into 1/2 inch pieces
• 1/2 medium sweet onion, finely chopped
• 1/4 to 1/2 small red bell pepper, diced
• 1 clove garlic, minced
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/8 tsp. ground red pepper (cayenne)
• 1/8 tsp. smoked paprika
• 2 green onions, diced
• 3/4 cup frozen corn kernels
• 1/2 to 3/4 cup shredded cheese such as sharp cheddar or Monterey Jack
• 3/4 to 1 cup milk
• 1 egg, beaten
• Sour cream and salsa OR maple syrup, for serving

Directions

1. In a large, nonstick skillet over medium heat, cook the bacon, stirring frequently, until crisp. Remove bacon with a slotted spoon and drain on paper towels.

2. Pour off all but 2 Tbsp. of the bacon drippings in skillet. Add onion and bell pepper to bacon drippings and cook, over medium heat, until onion begins to soften. Add garlic and continue cooking, stirring frequently, until vegetables are soft. Remove from heat and set aside.

3. In a mixing bowl, combine flour, cornmeal, baking powder, salt, peppers, paprika, green onion, corn and cheese. Stir in bacon, vegetables (along with any oil left in skillet), 3/4 cup milk and egg, and mix well. The mixture will be thick. If thinner cakes are desired, use more milk.

4. Wipe skillet with a paper towel. Heat skillet over medium-low heat. Spoon batter (about 1/4 cup per cake) into skillet, spreading flat and cook, turning once until golden brown on both sides. Repeat with the remaining batter.

5. Serve topped with sour cream and salsa or maple syrup.

6. makes about 8 (4-inch) cakes,

7. Note: may substitute baking mix for flour, but be sure to omit baking powder and salt.

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