Ingredients
Corncakes:
- 4 large eggs
- 1 1/2 cups buttermilk
- 3 tablespoons melted butter
- 1 cup fresh sweet corn kernels
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
Maple Butter:
- 1/2 pound softened butter
- 1/2 cup dark amber maple syrup
- 8 strips thick-cut smoked bacon
- 2 Granny Smith apples, cored and sliced
- Ground cinnamon to taste
- Salt
- 1/2 cup dark amber maple syrup, warmed
- 1/4 cup melted butter
- Mint, confectioners' sugar and blueberries for garnish, if desired
Directions
For the corncakes, whisk together eggs, buttermilk and melted butter in a medium mixing bowl. Stir in corn kernels. Sift together cornmeal, flour, sugar, salt, and baking powder. Add the dry ingredients to the buttermilk-corn mixture and stir until just combined. Let stand for 20 minutes in a cool place.
For the maple butter: blend the softened butter with 1/2 cup maple syrup in a small bowl and set aside.
Preheat the oven to 250 degrees F. In a 10-inch nonstick skillet, brown the bacon strips. Drain them on paper towels and transfer to a cookie sheet. Sprinkle the apple slices with cinnamon and salt to taste. Sear them in bacon renderings until golden brown and place them on the sheet pan with the bacon. Wipe out your skillet and return to medium heat. Add just enough butter to coat the bottom of the skillet and ladle 1/4 cup corn batter. Let cook until the edges of the pancake start to brown and bubbles appear on the surface, about 2 minutes. Flip, cook another 2 minutes, then transfer to the cookie sheet with the apples and the bacon. Repeat until you have a dozen corncakes.
Place the cookie sheet and your serving plates in the oven until everything is warm, about 4 minutes. On each plate, place 1 corn cake, top that with 2 strips of bacon, another corn cake, 2 slices of apple and another corn cake. Top with maple butter and drizzle the plate with some of the warmed maple syrup. Garnish with a sprig of mint, powdered sugar and a few fresh berries if you desire.
Photo: Corn Cake Breakfast Stacks with Maple Butter Recipe

















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By FromScratch23
Scottsdale, AZ
on January 04, 2009
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I made it for a family breakfast and it was a hit! the bacon complimented the corncakes perfectly. This recipe is good comfort food, and looks amazing!
By sigler.123_7986251
brunswick, MD
on July 23, 2007
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Couldn't eat the rest of the day... Very, ahem; filling.
By cakepotcafe
Irving, TX
on June 03, 2007
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Oh wow - what can I say? These were so easy to make and the presentation was just like the picture. I don't know what some of the other reviewers are reviewing - someone even references AB (who I LOVE but this isn't an AB recipe - heck, it's not even RR's - it was from $40 a Day... Anyway, the fresh corn was left over from last night's dinner, I made extra just for this. What a knockout. If you can't find applewood smoked bacon (which I couldn't just be sure to use a thick hearty cut. I thought it would fall apart as it was eaten but it sliced in stack and everything held together. Couldn't make it every day, but do try this - and do NOT skip the maple butter - and do spring for one of the 100% maple's on the top shelf of the syrup aisle (this is not a breakfast to be left to Mrs. Buttersworth. Lastly, though you may be tempted, you don't need ANYTHING else with this (no side of eggs or hashbrowns Just try it! Thanks for finding this one, Rach!
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