Recipes: Sausage Corn Griddle Cakes & Orange-Honey Butter

From the February 2012 issue of Bon Appetit, here’s a link to the original article. I’ve modified the recipes a bit.

They were very good and a really big hit with Mom & Dad. The orange-honey butter does take a few extra minutes to make, but is worth it as it goes very well with the griddle cakes.

Griddle cakes:

  • 6 Tablespoons unsalted butter
  • 3/4 cup breakfast sausage, either uncased or with casings removed
  • 1/2 cup chopped fresh parsley
  • 1-1/2 cups corn kernels, either fresh or frozen (thawed if frozen)
  • 1 cup yellow cornmeal
  • 1/2 cup whole wheat flour
  • 1 Tablespoon sugar
  • Fresh ground black pepper and/or red pepper flakes and/or cayenne pepper to taste
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1-1/4 cups buttermilk
  • 2 large eggs
  • 1 or 2 Tablespoons dehydrated onion

Brown sausage in a heavy 10″ skillet, preferably non-stick or cast iron, breaking the sausage up into small pieces with the back of a spoon. Transfer sausage to a small bowl with a slotted spoon, leaving grease in the pan.

Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5–6 minutes. Transfer corn to a bowl (can be same bowl as the sausage). Wipe skillet clean.

Mix cornmeal, flour, sugar, pepper, baking soda, baking powder, and dehydrated onion. Whisk buttermilk and eggs in a separate bowl. Mix cornmeal mixture with flour mixture until just combined. Fold in sausage, corn and parsley. (You may need to add more buttermilk if batter is too stiff. Start out with recommended amount and adjust as you get used to cooking the recipe.)

Heat 3-4 Tablespoons olive oil in skillet. Working in batches and adding oil as needed between batches, add batter to pan by small spoonfuls. Cook until cakes are crisp and golden brown on one side. Turn cakes over and cook until browned, 1–2 minutes longer. Transfer cakes to paper towels to drain.

Serve warm.

Will keep in the refrigerator for a three or four days if they are fully cooled before being put in the refrigerator & are layered with paper towels to absorb condensation and oil. 3

Orange-Honey Butter

  • 1/2 cup unsalted butter
  • 1/2 cup honey
  • 1-1/2 Tablespoons finely grated orange zest
  • A small bit of fresh ground pepper (optional)

Melt butter in a small saucepan over low heat. Whisk in honey and orange zest. Season with pepper if desired.

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