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
Test Kitchen Notes
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
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Ingredients
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1/2 pound
smoked bacon, in lardons
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1-3 tablespoons
butter
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1.5 cups
corn, leftover, cut from the cob (I'm sure fresh would be great and frozen would be acceptable)
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1 cup
AP flour
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1 cup
corn meal, I prefer a coarse grind, but fine makes a nice crumb
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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2
eggs
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1 teaspoon
vanilla
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1-1/4 cups
buttermilk
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1/4 cup
maple syrup
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1-1/2 cups
blueberries
Directions
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Preheat the oven to 375°.
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In a 10" or 11" well-seasoned cast iron skillet, cook the lardons slowly until very crisp. Remove lardons and set aside.
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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.
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Puree 3/4 c of corn, the buttermilk, maple syrup, eggs and vanilla in a blender. (Every good beach house has a blender.)
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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.
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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.
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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.
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