Sweet Corn and Bacon Griddle Cakes Recipe

sweet corn and bacon griddle cakes

This was one of those recipes I was REALLY looking forward to making. I adore anything sweet corn related and you throw bacon into the mix and I’m in like flynn.

In fact, I can no longer make any recipe with bacon without thinking of Jim Gaffigan.

Bacon really does make EVERYTHING better.

So when I ran across a recipe for Bacon and Corn Griddle cakes over at Recipe Girl, I was ready and rearing to go. I mean seriously…bacon, cheese, corn and sweet onion in pancakes? How could you go wrong?

So earlier this week I gathered up the ingredients and mixed it all up. I had to play with the amounts a bit as I wasn’t a fan of the proportions the way she had them, but wow did they turn out tasty. We tried them a couple different ways because to be honest, we just weren’t sure how they fit into the scheme of dinner.

She showed them topped with extra bacon and covered in maple syrup. We tried that, but to be honest, the syrup simply made it all to sweet. It sort of canceled out the savory aspect of it all. Then we tried some with sour cream, extra cheese, bacon and scallions. That was quite a bit better, but still wasn’t exactly what I would want it to be.

A friend suggested guacamole, but I can’t stand avocados, so that’s out. I wondered about balsamic glaze or even bbq sauce, but we didn’t get around to trying them that way. Ultimately, I decided they really aren’t a main course sort of item. One or two of these with some butter as your “starchy” side with some grilled meat and a fresh salad would be wonderful. Better yet, they’d probably be an absolute stand out item on a brunch menu.  So don’t let me discourage you, they’re quite delicious…they’re just a bit confusing.

Here’s the recipe as I made it:

Sweet Corn and Bacon Griddle Cakes Recipe
(Adapted from Recipe Girl)

  • 1 pound of bacon, fried and chopped
  • 2/3 cup diced vidalia onion
  • 2 cups fresh, frozen or canned sweet corn
  • 1 cup shredded sharp cheddar cheese
  • 3 cups all purpose flour
  • 3 t baking powder
  • 1.5 t salt
  • 1/2 t cayenne pepper
  • 2 cups milk
  • 3 large eggs
  • 3 T canola oil

Saute the onions in the bacon grease until fragrant, but not carmelized. Toss bacon, onion, sweet corn and cheese together in a bowl. In a large bowl, mix flour, baking powder, salt, cayenne pepper, milk, eggs and canola until just mixed. Fold in bacon mixture. Let set while you heat your griddle up to about 375. Grease the griddle and pour 1/4 cup amounts on to griddle to make dollar size pancakes. (Note: the batter will be VERY thick…I had to spread it around a bit with the edge of the measuring cup to get circles.)

Keep warm in the oven while you make the rest of the batch. We had more than enough for our family of five plus leftovers, so you could easily half the recipe if you don’t cook like a country girl.

Oh yes, and let me know how you end up eating them!





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3 replies
  1. Lee
    Lee says:

    It was a split decision in these parts. Girls liked ’em boys didn’t. Husband said he didn’t like the texture of the corn in the middle.

    Daughter & I liked them with Maple Syrup, but we use the real stuff, not the corn syrup you by at the grocery store ;). I also tried them with a smidge of ranch dressing and that was good too. Didn’t get to make Guac, but now that I’ve had them, I can’t see that working.


  2. Lee
    Lee says:

    Ok, I just found THE perfect topping. A friend egg. Oh My. Threw a left over pancake in the toaster and topped it with a fried egg and a little crumbled bacon.

  3. Jennifer
    Jennifer says:

    Oh wow! How did I not think of that! Especially an over medium egg with some yolk to run out on the pancake. Beautiful! I need a brunch party so I can have an excuse to serve these again!


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