Farm Fresh Corn Cakes with Bacon, drizzled with Ohio Maple Syrup

Farm  Fresh Corn Cakes with Bacon, drizzled with Ohio Maple Syrup

Barbie Hahn- Fox 19's Suburban Chef

Did you ever buy too many ears of corn at the market or cook too much corn and have left overs? You can use this recipe with fresh uncooked corn , grilled corn or leftover cooked corn cut off the cobb. What a great way to use leftovers,,, it feels like an entirely "new" dish, not leftovers.

I have made my corn fritter batter from scratch, but in a pinch I used my favorite corn muffin mix "Jiffy" and the results, I hate to say, were better than from scratch. Now, I don't bother....

1 box Jiffy (or your favorite brand) corn muffin mix

1 egg

1/3 cup buttermilk

pinch of cayenne pepper

1/4 chopped chives or green onions

2 Tablespoons chopped red bell pepper

1 slice bacon crumbled

1-2 ears corn cut off the cobb

Ohio Maple Syrup

In medium bowl add Jiffy baking mix, 1 egg, 1/3 cup buttermilk and pinch of cayenne pepper.  Mix gently. Gently fold in green onions or chives, bacon and corn.

Let rise 5 minutes.

In shallow pan, heat 1/4 cup of canola oil to medium heat.

Drop batter by 1/4 cup fulls into oil and brown on both sides.

Drain on paper toweling before serving with Ohio Maple Syrup.