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Corn Cakes with Honey

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

1 package corn muffin mix, prepared to package directions for corn pancakes (recommended: Jiffy)

2 ears fresh corn, kernels scraped from cob

1 orange, zested

2 scallions, whites and greens, finely chopped

3 tablespoons butter

Honey

Directions

  1. Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
  2. Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.

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