Crispy corn cakes with honey-glazed bacon
Crispy corn cakes are the perfect easy show-off breakfast or brunch recipe when served with honey-glazed bacon and ripe avocado.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
for the corn cakes
- 1 x 400g can corn kernels drained
- 1 x 400g can creamed corn
- 2 eggs
- 1 tablespoon sugar
- 1½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ cup milk
for the honey-glazed bacon
- 250 g approximately 10 strips streaky bacon
- 2 tablespoons honey
To make the corn cakes, whisk together the creamed corn, corn kernels, eggs and sugar.
Sift in the flour, baking powder, salt and spices and mix.
If necessary, thin out the batter with the milk.
Fry spoonfuls of the mixture in a splash of oil in a hot skillet/frying pan until crisp and golden brown on both sides. Drain on kitchen paper and repeat with the remaining batter.
In the meanwhile, fry the bacon until just starting to crisp then pour of the excess bacon fat (reserve for the best ever roast potatoes) and place back on the heat. Pour in the honey and glaze over medium heat for a minute or two until glossy.
Serve the corn cakes with the honey-glazed bacon and ripe avocado.