Best 2 Bacon And Cheddar Cornmeal Pancakes Recipes

Tantalize your taste buds with our delectable Bacon and Cheddar Cornmeal Pancakes, a harmonious blend of savory and fluffy textures. Featuring crispy bacon bits and melted cheddar cheese enveloped in a golden-brown cornmeal batter, these pancakes are a hearty and flavorful breakfast or brunch treat. Accompany them with a dollop of sour cream and a sprinkle of chives for an extra burst of flavor.

In addition to the classic Bacon and Cheddar Cornmeal Pancakes, this article presents a delightful array of variations to suit diverse preferences. Indulge in the zesty kick of Jalapeño Cheddar Cornmeal Pancakes or embrace the sweet and savory balance of Blueberry Bacon Cornmeal Pancakes. For a unique twist, try the hearty Sausage and Gravy Cornmeal Pancakes or the protein-packed Black Bean and Corn Cornmeal Pancakes.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can achieve perfect results. Whether you prefer the classic combination of bacon and cheddar or crave something more adventurous, this collection of recipes has something to satisfy every palate. So, gather your ingredients, heat up your griddle, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

SAVORY BACON-CHEDDAR PANCAKES WITH CORN AND JALAPEñO RECIPE

Savory Bacon-Cheddar Pancakes With Corn and Jalapeño Recipe image

Who ever said American pancakes have to be sweet? What's stopping us from savory-ing them up? That's exactly what these pancakes are. They start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and-the kicker-pockets of gooey melted cheddar cheese.

Provided by J. Kenji López-Alt

Categories Breakfast Brunch Pancake

Time 30m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon unsalted butter
4 ounces bacon, cut into fine dice
1 1/2 cups fresh corn kernels (from about 2 ears of corn)
1 to 2 red or green jalapeño peppers, stemmed, seeded, and minced
8 scallions, thinly sliced (divided)
Kosher salt and freshly ground black pepper
1 cup (about 5 ounces) fine yellow cornmeal
1 cup (about 5 ounces) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons honey, plus more for serving
2 eggs
10 ounces (about 1 1/4 cup) cultured buttermilk
2 tablespoons vegetable oil, plus more for oiling pan or griddle
4 ounces cheddar cheese, cut into 1/4-inch cubes

Steps:

Cook undisturbed until edges of pancakes begin to set and bubbles start to break the top surface, about 1 1/2 to 2 minutes. Carefully flip the pancakes with a thin, flexible spatula and cook on second side until golden brown and completely set, about 2 minutes longer. Transfer to a wire rack set in a rimmed baking sheet in a warm oven while you cook the remaining pancakes. Serve, garnished with remaining scallions and drizzled with honey. This Recipe Appears In Make These Savory Bacon and Corn Pancakes With Cheddar and Jalapeño

Nutrition Facts : Calories 514 kcal, Carbohydrate 56 g, Cholesterol 107 mg, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, Sodium 1052 mg, Sugar 11 g, Fat 24 g, ServingSize Seves 4 to 6, UnsaturatedFat 0 g

BACON AND CHEDDAR CORNMEAL JOHNNYCAKES

Bacon and Cheddar Cornmeal Johnnycakes image

Make and share this Bacon and Cheddar Cornmeal Johnnycakes recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
4 thick slices applewood smoked bacon, coarsely chopped
1 2/3 cups white cornmeal, preferably stone-ground
1/3 cup all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups whole milk
2 large eggs
1 cup shredded sharp cheddar cheese
unsalted butter, at room temperature, for serving
honey, for serving (or pure cane syrup, pure maple syrup)

Steps:

Preheat the oven to 200°; have ready a rimmed baking sheet.
In a large frying pan, heat the oil over medium heat.
Add the bacon and cook, stirring, until crisp and golden, about 6 minutes.
Using a slotted spoon, transfer the bacon to paper towels to drain.
Pour off and reserve the fat, leaving a thin film of fat in the pan.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a medium bowl, whisk together the milk, eggs, and 2 tablespoons of the reserved bacon fat.
Pour the milk mixture into the flour mixture and whisk just until combined.
Fold in the bacon and cheese.
Reheat the frying pan over medium heat until hot.
For each johnnycake, pour about 1/4 cup of the batter into the pan and cook until bubbles form on the surface, about 1 1/2 minutes.
Flip and cook the other side until golden, about 1 minute more.
Transfer to the baking sheet and keep warm in the oven.
Repeat until all the batter is used, greasing the pan with more reserved fat, as needed.
Serve the johnnycakes piping hot, with plenty of butter and honey.

Nutrition Facts : Calories 506.2, Fat 23.5, SaturatedFat 10.1, Cholesterol 140.6, Sodium 834.5, Carbohydrate 53.4, Fiber 4, Sugar 6.3, Protein 21.2

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the pancakes will be. Look for fresh, stone-ground cornmeal, sharp cheddar cheese, and thick-cut bacon.
Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
Let the batter rest for 5 minutes: This will allow the cornmeal to absorb the liquid and the flavors to meld.
Cook the pancakes over medium heat: This will help them cook evenly without burning.
Serve the pancakes immediately: Pancakes are best served hot off the griddle with your favorite toppings.

Conclusion:

Bacon and cheddar cornmeal pancakes are a delicious and easy breakfast or brunch recipe. With their crispy edges, fluffy interiors, and savory bacon and cheddar flavor, these pancakes are sure to be a hit with everyone at the table. So next time you're looking for a hearty and satisfying breakfast, give these pancakes a try. You won't be disappointed!