If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: When we drive to our beach vacation, we pass by wonderful farm stands - one in particular with fantastic corn. So there is always leftover corn in the morning - the couple of cups I've cut from the cobs. This is our traditional first-morning-at-the-beach breakfast, using that glorious corn, local blueberries, and a few simple ingredients. It's easy, fresh and quick, never lasting more than one day in the kitchen. Started with a recipe from Cooking Light, I think, but I've been fiddling with it for years. Here's the 2010 version. - MrsWheelbarrow - MrsWheelbarrow
Food52 Review: This is an absolutely wonderful breakfast to make whether you’re at the beach or at home on a lazy Sunday morning. It’s very easy and quick to pull together; the oven time is spot-on; and very easy to turn out onto a serving plate. It’s much lighter than I had thought it might be and the maple syrup is a great balance to the tartness of the berries – although we also tried it with a little honey drizzled across it, and that worked beautifully too. This is a recipe everyone should save and make all through the summer! - ChezSuzanne - The Editors
Makes 10" cake
- 1/2 pound smoked bacon, in lardons
- 1-3 tablespoons butter
- 1.5 cups corn, leftover, cut from the cob (I'm sure fresh would be great and frozen would be acceptable)
- 1 cup AP flour
- 1 cup corn meal, I prefer a coarse grind, but fine makes a nice crumb
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1-1/4 cups buttermilk
- 1/4 cup maple syrup
- 1-1/2 cups blueberries
- Preheat the oven to 375°.
- In a 10" or 11" well-seasoned cast iron skillet, cook the lardons slowly until very crisp. Remove lardons and set aside.
- Pour off the bacon fat to measure. You need five tablespoons of fat - so add melted butter as necessary to get to 5T. Put the skillet back into the oven to get piping hot.
- Puree 3/4 c of corn, the buttermilk, maple syrup, eggs and vanilla in a blender. (Every good beach house has a blender.)
- Whisk together dry ingredients, make a well and pour in puree. Add the bacon fat and butter. Stir quickly with a fork. Fold in remaining corn, bacon and blueberries.
- Remove the skillet from the oven. Brush the oils remaining in the skillet up the sides and around the bottom. Pour/spoon the batter into the hot skillet and bake for 25-30 minutes. The cake will be deep golden and will be pulling away from the sides of the pan.
- Serve with maple syrup, honey, jam or just by itself, a small slice cut off the cake in the late afternoon when you get back from the beach, famished.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Corn off the Cob
- This recipe was entered in the contest for Your Best Corn Recipe
Avocado toast, amplified.
Wine to go, without the box.
Herb rubs, fresh and dried.
Make better cookies.
Tea Thyme Soda