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Recipe: Bacon and Cheddar Cornmeal Pancakes

This recipe takes my grandmothers corn cake recipe and adds two of my favorite ingredients--Cheddar and crisp bacon--for an incredible breakfast taste extravaganza.

Bacon And Cheddar Cornmeal Pancakes Ingredients

  • 1 (16 ounce) package bacon

  • 1 cup all-purpose flour

  • 1 cup cornmeal

  • cup white sugar

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 2 cups milk

  • cup vegetable oil

  • cup plain yogurt, or to taste

  • 2 large eggs

  • 2 cups grated Cheddar cheese, divided

  • cup maple syrup, or to taste

How to Make Bacon And Cheddar Cornmeal Pancakes

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.

  2. While the bacon is cooking, whisk flour, cornmeal, sugar, salt, and baking soda together in a large bowl.

  3. Whisk milk, oil, yogurt, and eggs together in another bowl. Add to the dry ingredients and whisk until just combined.

  4. Heat a griddle over medium heat to 350 degrees F (175 degrees C). Pour 1/4 cupfuls of batter onto the hot griddle to form 4-inch rounds; sprinkle about 1 tablespoon Cheddar and 1 tablespoon crumbled bacon onto each pancake. Cook until golden, about 1 to 2 minutes per side. Repeat to make remaining pancakes.

  5. Serve with remaining Cheddar and syrup.

Bacon And Cheddar Cornmeal Pancakes Nutritions

  • Calories: 262.1 calories

  • Carbohydrate: 24.6 g

  • Cholesterol: 51 mg

  • Fat: 13.5 g

  • Fiber: 0.6 g

  • Protein: 10.4 g

  • SaturatedFat: 5.4 g

  • ServingSize:

  • Sodium: 552.4 mg

  • Sugar: 11 g

  • TransFat:

  • UnsaturatedFat:

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