Bacon Corn Cakes with Sorghum Syrup & Tomato Chile Butter
Sweet & savory with just a touch of heat, this Southern-inspired breakfast/brunch dish is sure to impress!
- 1/2 cup Sorghum Syrup (can substitute maple syrup)
- 2 tsp Honey Wine Vinegar
- 2 Cherry Tomatoes
- 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
In one bowl combine the all-purpose flour, corn meal, baking powder, sugar & salt. In a different bowl beat together the milk and egg.
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.
Render the minced bacon in a frying pan until crispy.
Mix the dry ingredients into the wet ingredients to create a batter. Add both the crisped bacon and the bacon fat from the pan.
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.
Add additional oil to the pan and cook small corn cakes from the batter, flipping when the bottoms are browned.
Warm the sorghum syrup and honey wine vinegar in a small saucepan on the stove, until the mixture thins out.
Create small towers of corn cakes topped with the chile-tomato butter. Garnish with the charred corn & tomatoes, then drizzle with the syrup.