Corn Cakes with Maple & Smoked Bacon Sausage

Share This Recipe:


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)
2 tablespoons butter (cut into 4 pieces)


  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.