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.
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