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Corn Cakes with Maple & Smoked Bacon Sausage


  • 1 cup flour
  • 1/2 cup yellow corn meal
  • 1 teaspoon sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk (plus 2 table spoons)
  • 2 eggs
  • 1 cup corn kernels (frozen)
  • 4 links Aidells Maple & Smoked Bacon Breakfast Sausage, chopped (chopped)
  • 2 tablespoons butter (cut into 4 pieces)

Cooking Instructions

  1. Stir together the flour, cornmeal, sugar, baking powder and salt. Stir in the milk, eggs, corn and sausage. Let sit 15 minutes. In a large non-stick skillet or flat griddle over medium-high heat, melt a piece of butter. When the butter is melted and bubbling, spoon 2-3 tablespoons batter into the pan for each cake. Be careful not to crowd the pan. Cook about 2 minutes on each side, or until lightly browned. Transfer to a warm platter and keep warm while cooking the remaining cakes. Add a little butter to the pan before cooking each batch.