Bacon Corn Cakes with Sorghum Syrup & Tomato Chile Butter
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DRINK PAIRING | |
|---|---|---|
| Bloody Mary | ||
Sweet & savory with just a touch of heat, this Southern-inspired breakfast/brunch dish is sure to impress!
INGREDIENTS
- 1/2 cup Sorghum Syrup (can substitute maple syrup)
- 2 tsp Honey Wine Vinegar
- 2 Cherry Tomatoes
- Batter:
- ¾ cups All Purpose Flour
- 1 ear of Corn
- ½ cup Corn Meal
- 2 ½ tsp Baking Powder
- 1 tbsp Granulated Sugar
- ¾ tsp Salt
- ¾ cup Milk
- 1 Egg
- 2oz Bacon, very small diced
- 3 tbsp melted Unsalted Butter
DIRECTIONS
1
In one bowl combine the all-purpose flour, corn meal, baking powder, sugar & salt. In a different bowl beat together the milk and egg.
2
Cut the corn off the cob, put all of it except a quarter cup in the egg & milk mixture. Reserve the remaining corn for charring later. Scrape the ear with a spoon to get all the remaining corn milk/essence into the egg & milk mixture. Add the melted butter.
3
Render the minced bacon in a frying pan until crispy.
4
Mix the dry ingredients into the wet ingredients to create a batter. Add both the crisped bacon and the bacon fat from the pan.
5
Halve the cherry tomatoes. Add them to a very hot oiled skillet, cut side down, along with the reserved corn. Cook until well charred, turning the tomatoes as necessary. Remove the tomatoes & corn from the skillet.
6
Add additional oil to the pan and cook small corn cakes from the batter, flipping when the bottoms are browned.
7
Warm the sorghum syrup and honey wine vinegar in a small saucepan on the stove, until the mixture thins out.
8
Create small towers of corn cakes topped with the chile-tomato butter. Garnish with the charred corn & tomatoes, then drizzle with the syrup.