Bacon Corn Cakes (Print Version)

# Ingredients:

01 - 1 cup of corn—use fresh, frozen, or canned.
02 - 8 strips of bacon, chopped into small chunks.
03 - 1/3 cup diced sweet onion.
04 - 1 cup plain flour.
05 - 1 teaspoon baking powder.
06 - 1/2 teaspoon table salt.
07 - 1/8 teaspoon cayenne for a little heat.
08 - 2 tablespoons chopped fresh chives.
09 - 2/3 cup milk.
10 - 1 beaten large egg.
11 - 1/2 cup shredded Monterey Jack cheese.
12 - 1 tablespoon cooking oil, like vegetable or canola.
13 - Warm maple syrup, optional for serving.

# Instructions:

01 - Fry up the bacon with onions until crispy; save some for later as a topping.
02 - Stir together flour, cayenne, baking powder, salt, and chives.
03 - Gently mix in milk, oil, and egg until just combined.
04 - Add the corn, shredded cheese, and cooked bacon mixture to your batter.
05 - Spoon out 1/4 cup-sized portions onto a heated griddle, cooking each side for 3–4 minutes.
06 - Pile on the reserved bacon and drizzle with warm syrup if you like.

# Notes:

01 - Add extra milk to thin out batter if needed.
02 - You’ll get two cakes per serving.
03 - Syrup calories aren't included in nutrition info.

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