Okay you guys, it feels like forever since I had the time to sit down and write a recipe up for you! Thank you for being so patient while I was dealing with my daughters health. I am back home now and I wanted to share one of my favorite “breakfast for dinner” cheat meals! These griddle cakes are the perfect combination of flavors, the saltiness of the bacon paired with the sweetness of the raspberry sauce is a dynamite combination!
Bacon & Sweet Corn Griddle Cakes
- 1 box Jiffy corn bread mix
- 1 egg
- 2 Tbsp melted butter
- 1/2 cup milk
- 4 strips of bacon, cut into bite size pieces
- 2 green onions, finely diced
- 3/4 cup sweet corn (fresh, frozen or canned)
Now if in case you haven’t noticed I am a huge fan of semi-homemade meals. These griddle cakes start off with a box of Jiffy brand corn muffin mix , and you simply follow the directions on the side of the box for corn cakes. How easy is that! First things first though you are going to need to cook up some bacon. I like to cut my bacon into bite sized pieces before I cook it so that I avoid it crumbling up when it is cut up after cooking. I start by slicing it lengthwise in half and then chopping it into as many bite sized pieces as it will allow (10ish depending on the size of your bite). Cook your bacon to your desired doneness (I like mine a little chewier) and while it is cooking mix up your batter and dice up your green onions. Once the bacon is ready add it into your corn cake batter. This is also the time to mix in your sweet corn and green onions. Give everything a good stir so that it is thoroughly combined and let rest for a couple of minutes.
Using the same pan you used to cook your bacon lower the heat to medium and slowly pour 1/4 cup of batter at a time. My pan lets me make about 4 cakes at a time, but it will totally depend on the size of your pan how many you can make! Cook them until they begin to bubble around the edges and the bottom is golden brown. Flip and cook for another two minutes to brown up the second side.
If you are making a bunch you can keep them warm by putting them on a cookie sheet in a 200 degree oven so that they don’t cool off before you can serve them. I like to serve ours with a sweet raspberry syrup (Smuckers brand I think), but they are good plain or with any fruit flavor you like! If you’re really ambitious you could make your own fresh fruit compote (recipe coming soon) with whatever is in season.