CORN GRIDDLE CAKES WITH SAUSAGE RECIPE | EPICURIOUS.COM

Steps:

• For orange-honey butter:
• Melt butter in a
• small saucepan over low heat. Whisk in
• honey and orange zest. Season to taste with
• salt and pepper. Cover and keep warm.
• For corn cakes:
• Melt butter in a small
• saucepan over medium heat. Spoon milk
• solids from surface and discard. Pour
• clarified butter into a small glass measuring
• cup (there should be about 1/4 cup), leaving
• any browned bits behind; set aside.
• (Alternatively, use 1/4 cup grapeseed oil.)
• Cook sausage in a 10" cast-iron skillet
• or other large heavy nonstick skillet over
• medium heat, breaking up into small pieces
• with the back of a spoon, until browned
• and cooked through, about 8 minutes. Using
• a slotted spoon, transfer sausage to a small
• bowl. Add corn to same skillet and cook
• over medium-high heat, stirring often, until
• browned, 5–6 minutes. Transfer corn to
• bowl with sausage and let cool. Wipe skillet
• clean and reserve.
• Whisk cornmeal and next 7 ingredients in
• a medium bowl. Whisk buttermilk and eggs
• in a large bowl; add dry ingredients and
• whisk until just combined. Fold in sausage,
• corn, and scallions.
• Heat 1 tablespoon clarified butter in reserved
• skillet; working in batches and adding butter
• as needed between batches, add batter
• to pan by tablespoonfuls. Cook until cakes
• are crisp and golden brown, 2–3 minutes.
• Turn cakes over and cook until browned,
• towels to drain. Serve warm drizzled with
• orange-honey butter.