Corn Cakes with Maple & Smoked Bacon SausageShare This Recipe:
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.