- 4 large eggs
- 1½ cups buttermilk
- 3 tablespoons butter, melted
- 1 cup fresh sweet corn
- 1 cup yellow cornmeal kernels (2 medium ears)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1½ to 2 teaspoons salt
- 1 teaspoon baking powder
- 1 cup (two sticks) butter, softened
- ½ cup dark amber maple syrup
Apples and Bacon
- 8 strips thick-cut smoked bacon 2 Granny Smith apples, cored and sliced
Mix eggs, buttermilk and butter together in a medium bowl. Stir in corn kernels. In a separate bowl stir dry ingredients together. Fold wet and dry ingredients together. Let stand for 20 minutes. In a third bowl, blend butter and syrup together and set aside.
Preheat oven to 250 degrees. Fry bacon and drain on paper towels. Transfer strips to a baking sheet. Sprinkle apple slices with cinnamon and salt, and sear in bacon fat until golden. Transfer to baking sheet with bacon strips. Keep warm.
To prepare: Drain bacon fat from frying pan, turn heat to medium, then coat bottom of pan with butter. Ladle a ¼ cup of corn batter into pan. Cook pancakes until edges begin to brown and bubbles appear on surface, about two minutes per side. Transfer cooked pancakes to baking sheet with bacon and apples to keep warm. Repeat until you have a dozen corn cakes. Place serving plates in oven to warm.
To serve: Place one corn cake on warm plate and top with two strips of bacon. Put another corn cake on top of the bacon, and two apple slices on top it. Place a final corn cake on top of the apples. Top with maple butter and warm maple syrup. Garnish with fresh mint sprigs, fresh blueberries or confectioner’s sugar if desired.