Corn Griddle Cakes with Sausage

Savory cornmeal pancakes loaded with breakfast sausage, fresh corn, and scallions, served with a delicate orange-honey butter. These griddle cakes combine the sweetness of corn with the hearty flavor of sausage for a satisfying meal.

6 servings

53 min

Published October 4, 2025

Ingredients

•½ cup unsalted butter
•½ cup honey
•1½ tablespoons orange zest
•1 to taste kosher salt and pepper
•6 tablespoons unsalted butter
•¾ cup breakfast sausage
•1½ cups corn kernels
•1 cup yellow cornmeal
•½ cup whole wheat flour
•1 tablespoon sugar
•1 teaspoon kosher salt
•1 teaspoon black peppercorns
•½ teaspoon baking soda
•¼ teaspoon baking powder
•1 pinch cayenne pepper
•1¼ cups buttermilk
•2 whole eggs
•6 whole scallions
•chopped

Cooking Instructions

1.
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.
5 min
2.
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.)
8 min
3.
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.
15 min
4.
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.
5 min
5.
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, 1-2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled with orange-honey butter.
20 min

Ingredients

•½ cup unsalted butter

•½ cup honey

•1½ tablespoons orange zest

•1 to taste kosher salt and pepper

•6 tablespoons unsalted butter

•¾ cup breakfast sausage

•1½ cups corn kernels

•1 cup yellow cornmeal

•½ cup whole wheat flour

•1 tablespoon sugar

•1 teaspoon kosher salt

•1 teaspoon black peppercorns

•½ teaspoon baking soda

•¼ teaspoon baking powder

•1 pinch cayenne pepper

•1¼ cups buttermilk

•2 whole eggs

•6 whole scallions

•chopped

Cooking Instructions

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.

5 min

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.)

8 min

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.

15 min

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.

5 min

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, 1-2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled with orange-honey butter.

20 min