Consider making a double batch of Ed Lee's orange-honey butter to serve the next morning with toast or warm biscuits.
Ingredients
Makes 8 to 10 servings
Orange-honey butter:
Corn cakes:
For orange-honey butter:
Step 1
Melt butter in a small saucepan over low heat. Whisk in honey and orange zest. Season to taste with salt and pepper. Cover and keep warm.
For corn cakes:
Step 2
Melt butter in a small saucepan over medium heat. Spoon milk solids from surface and discard. Pour clarified butter into a small glass measuring cup (there should be about 1/4 cup), leaving any browned bits behind; set aside. (Alternatively, use 1/4 cup grapeseed oil.)
Step 3
煮香肠10”铸铁煎锅或其他large heavy nonstick skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a small bowl. Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5-6 minutes. Transfer corn to bowl with sausage and let cool. Wipe skillet clean and reserve.
Step 4
Whisk cornmeal and next 7 ingredients in a medium bowl. Whisk buttermilk and eggs in a large bowl; add dry ingredients and whisk until just combined. Fold in sausage, corn, and scallions.
Step 5
Heat 1 tablespoon clarified butter in reserved skillet; working in batches and adding butter as needed between batches, add batter to pan by tablespoonfuls. Cook until cakes are crisp and golden brown, 2-3 minutes. Turn cakes over and cook until browned, 1-2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled with orange-honey butter.
Leave a Review
Reviews (21)
Back to TopLove this recipe. I've made it twice now. I didn't have buttermilk this time so I used more baking powder and soda to rise with just regular milk. We eat ours with sour cream and salsa. I don't make the orange honey butter. So I drizzle some honey in the pancake with a splash of OJ. Great for brunch. I heat up the leftover pancakes in the microwave and eat them during the week. So good.
rahappygirl
League City, TX
4/2/2018
we substituted with a small amount of bacon. lots of flavor but not all the fat. if you have left over batter they're GREAT with maple syrup for breakfast!
BethV13
11/12/2012
I made these for a potluck barbecue. In order to reduce the fat content as I knew most guests would prefer it, I used the oil and substituted Tofurkey sausage. No one guessed that they were vegetarian and were loved by all.
WRexec
Chicago, IL
9/19/2012
Fantastic. The flavor of these griddle cakes were great. A good old fashioned southern meal.
nutcracker
White Plains N.Y.
5/13/2012
Fantastic. The flavor of these griddle cakes are great. A good old fashioned southern meal.
nutcracker
White Plains N.Y.
5/13/2012
I used chives instead of scallions. Also, turkey breakfast sausage. These were really tasty. I made a half recipe for two people for breakfast and skipped the orange honey butter. We had maple syrup available but they were actually really good plain. I cooked the corn for only a minute or so, and that worked fine. I cooked these on an electric griddle and found I didn't need to use much clarified butter at all. As I made them, I think they were not too much of a splurge for a weekend breakfast.
Anonymous
5/5/2012
I made this recipe twice. The second time I cooked the sausage with some red pepper flakes and added some cayenne pepper to the batter. We skipped the butter and spread a little sour cream on them.
JKPCO
Campbell, CA
5/2/2012
Cynicalanddisgusted if there is a problem with the fat and cholesterol content there are always things you can substitute to decrease the overall fat content. Use turkey sausage instead andbuse grapeseed instead of butter. If you notice a deficiency somewhere just make a suggestion for those who are a little more consious of how much fat they consume. I tried it with the substitutions I suggested andbthey turned out quite excellent. Its good you pay attention to what is in a recipe and the need to share but maybe a change in presentation will get better results and spawn new ideas.
Webs2184
Austin, Tx
5/1/2012
I made these substituting turkey Kielbasa to help reduce the fat content and it was great! Just a thought....
gordr04
Portland, OR
5/1/2012
I think we're probably all old enough to read the ingredients and figure out whether or not we want it in our diet.
alwayssingin
5/1/2012
cynicalanddisgusted, you said you would hardly take a reviewer to task for pointing out the fat content in this recipe, but you aren't a reviewer. You came here specifically to post the fat content. When people see that there is sausage and butter in a recipe, they know it is not the most healthy dish but, as sfike said, there can be room for this kind of recipe in a mostly balanced and reasonably healthy diet.
marshagirl
Florida
5/1/2012
Preparing these 1/3 of the recommended size to serve as an appetizer at my Derby Day Bash and frying on a non-stick pan with the option of the orange butter on the side - that should annoy the food police and take some wind out of their sails...
LS1228
Irvine, CA
5/1/2012
forgot to add the forks to my review
koechincal
5/1/2012
let's remember that this is a forum for evaluating the taste of a recipe.we can all read and add and therefore see the fat content of any given recipe, so all this righteous ranting over dietary values is misplaced. these little cakes are delicious and work as appetizers as well as a breakfast cake. yum. will definitely make these again.
koechincal
san clemente, ca
5/1/2012
Touche sfike... it really irks me when some of these self-rightous dietary freaks criticize without reading a recipe carefully or even trying it out.
CajunKen
5/1/2012
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