Crackling Bacon Corn Cakes
Crispy bacon and sweet corn corn cakes infused with chives and Monterey cheese, perfect for brunch or as a savory snack, served with warm maple syrup for added sweetness.
Ingredients
- 6 slices bacon, cut into 1/2 pieces ⓘ
- 1/3 cup chopped onions ⓘ
- 1 cup all-purpose flour ⓘ
- 2 tablespoons chopped chives ⓘ
- 1 teaspoon baking powder ⓘ
- pinch of cayenne pepper ⓘ
- 1 egg, slightly beaten ⓘ
- 8 ounces canned whole kernel corn, drained ⓘ
- 1/2 cup shredded Monterey cheese ⓘ
- maple syrup, warmed ⓘ
- 1 teaspoon salt ⓘ
- 2/3 cup milk ⓘ
- 1 teaspoon vegetable oil ⓘ
Instructions
- In a skillet, cook bacon and chopped onions over medium heat until the bacon is browned.
- Meanwhile, combine flour, chopped chives, baking powder, salt, and cayenne pepper in a bowl.
- Stir in milk, beaten egg, and vegetable oil until the mixture is moistened.
- Stir in the cooked bacon, onions, drained corn, and shredded Monterey cheese.
- Heat a griddle to 350°F (175°C).
- Pour about one-third cup of batter onto the greased griddle for each corn cake.
- Cook until golden brown, about 3 to 4 minutes on each side.
- Serve warm with maple syrup.
Tips & Substitutions
For extra flavor, consider adding diced jalapeños or bell peppers to the batter. If you don't have Monterey cheese, cheddar or pepper jack can be great substitutes. Use cooked turkey bacon for a lighter option, and make sure to drain the corn well to avoid a watery batter. For best results, let the batter rest for a few minutes before cooking.
Serving Suggestions
Serve these delicious corn cakes topped with warmed maple syrup for a sweet contrast to the savory bacon. They pair wonderfully with a side of scrambled eggs or fresh fruit for breakfast. For a heartier meal, consider serving them alongside Green Beans And Bacon or a simple salad for lunch or dinner.
Storage & Reheating
Store leftover corn cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 2-3 minutes on each side, or pop them in the toaster oven for a crispy finish. They can also be frozen for up to a month; just thaw before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Crackling Bacon Corn Cakes contains roughly 854 calories, with 14g protein, 118g carbohydrates, and 39g fat. It is an excellent source of vitamin A (56% of the Daily Value), calcium (50% of the Daily Value), and protein (27% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1787mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these corn cakes ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. Alternatively, you can cook the corn cakes ahead of time and reheat them as needed for a quick meal.
What can I use instead of bacon?
If you want to skip the bacon, try using diced mushrooms or smoked paprika for a similar depth of flavor. You can also experiment with plant-based bacon alternatives for a vegetarian version that still delivers on taste.
Can I add other vegetables to the corn cakes?
Absolutely! Feel free to incorporate finely chopped zucchini, spinach, or bell peppers for added nutrition and flavor. Just ensure that the vegetables are well-drained to maintain the right batter consistency while cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).