This recipe takes my grandmother's corn cake recipe and adds two of my favorite ingredients--Cheddar and crisp bacon--for an incredible breakfast taste extravaganza.
Provided by John Ater
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
- While the bacon is cooking, whisk flour, cornmeal, sugar, salt, and baking soda together in a large bowl.
- Whisk milk, oil, yogurt, and eggs together in another bowl. Add to the dry ingredients and whisk until just combined.
- Heat a griddle over medium heat to 350 degrees F (175 degrees C). Pour 1/4 cupfuls of batter onto the hot griddle to form 4-inch rounds; sprinkle about 1 tablespoon Cheddar and 1 tablespoon crumbled bacon onto each pancake. Cook until golden, about 1 to 2 minutes per side. Repeat to make remaining pancakes.
- Serve with remaining Cheddar and syrup.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 24.6 g, Cholesterol 51 mg, Fat 13.5 g, Fiber 0.6 g, Protein 10.4 g, SaturatedFat 5.4 g, Sodium 552.4 mg, Sugar 11 g
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