Bacon Corn Cakes (Printable Version)

Golden cakes packed with bacon, corn, and cheese. Top with extra bacon and syrup for a sweet and savory treat.

# What You'll Need:

01 - 1/2 cup shredded Monterey Jack cheese.

02 - 1/3 cup finely diced sweet onion.

03 - 8 strips of bacon, chopped into small pieces.

04 - 1 cup all-purpose flour.

05 - 2 tablespoons chopped fresh chives.

06 - 2/3 cup milk.

07 - 1 large egg, whisked.

08 - 1 tablespoon vegetable or canola oil.

09 - 1 teaspoon baking powder.

10 - 1/2 teaspoon table salt.

11 - 1/8 teaspoon cayenne.

12 - 1 cup corn, use fresh, canned, or frozen.

13 - Warm maple syrup to drizzle on top.

01 - Fry up the bacon and onion until crispy, then set some aside for topping later.

02 - Stir together the flour, baking powder, chives, salt, and cayenne.

03 - Mix the milk, egg, and oil into the dry ingredients just enough to combine.

04 - Gently stir in the cooked bacon, shredded cheese, and corn until evenly mixed.

05 - Pour around 1/4 cup of batter onto a preheated griddle. Cook each side for 3 to 4 minutes.

06 - Top the cakes with the reserved bacon bits and drizzle warm syrup over them.

01 - Add a splash of milk if the batter feels too thick.

02 - Each serving makes two cakes.

03 - Syrup isn't factored into the nutrition.