4 ears of sweet corn, husked
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten
1/2 cup plus 1 tablespoon milk
1/3 cup minced onion
6 strips cooked bacon, crumbled
Vegetable oil
Maple syrup (optional)
Bring a large pot of water to a boil over high heat. Add
the corn; reduce the heat to medium and cook for 5
minutes. Immediately remove the cobs from the water with
tongs. Trim the stem end of each ear, then place cut-end
down on a board. Using a sharp knife, cut carefully down
the cob to remove all of the kernels. Repeat with
remaining ears. Each ear should yield about 1/2 cup of
kernels.
In a bowl, whisk together the cornmeal, flour, baking
powder, salt and pepper. Stir in the egg and milk. Fold
in the corn kernels, onion and bacon.
Warm a griddle over medium heat. Lightly grease the hot
griddle with oil. In batches, ladle the batter in
1/4-cup spoonfuls onto the griddle. Cook cakes, turning
once, until golden, about 5 minutes. Serve with maple
syrup, if desired.
