Loaded Corn Cakes Recipe

Cooking Directions

• STEP 1.In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
• STEP 2.In a separate bowl, whisk together the milk, eggs, and melted butter.
• STEP 3.Pour the wet ingredients into the dry ingredients and stir until just combined.
• STEP 4.Fold in the cheddar cheese, cooked bacon, and chopped green onions.
• STEP 5.Heat a non-stick skillet over medium heat and lightly grease with cooking spray or butter.
• STEP 6.Scoop 1/4 cup portions of the batter onto the skillet and spread into a circle.
• STEP 7.Cook for 2-3 minutes on each side, or until golden brown and crispy.
• STEP 8.Serve the loaded corn cakes with sour cream or salsa, if desired.

Cooking Tips

• Make sure to cook the bacon until crispy before adding it to the batter.
• For extra flavor, you can add some diced jalapenos or red bell peppers to the batter.
• To keep the corn cakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at 200°F (93°C).

Storage and Serving

• Leftover corn cakes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the corn cakes in a toaster or toaster oven until warmed through.
• Serve the loaded corn cakes as a delicious breakfast or brunch dish, and enjoy them with your favorite toppings.