Sweet creamed corn with buttermilk pancakes and bacon

AT A GLANCE

  • Serves 4 people

  • 4 thin bacon rashers, halved widthways
  • To serve: finely chopped chives
  •  
  • Creamed corn
  • 85 gm butter, at room temperature
  • 2 golden shallots, sliced
  • 3 corn cobs, kernels removed (450gm kernels)
  • 200 ml chicken stock
  • 90 ml pouring cream
  •  
  • Buttermilk pancakes
  • 150 gm (1 cup) self-raising flour
  • 300 ml buttermilk
  • 2 eggs, separated
  • 2 tbsp vegetable oil
  • 20 gm butter
01   For creamed corn, heat butter in a saucepan over medium-high heat, add shallot and stir occasionally until tender (8-10 minutes). Add corn, stock and cream and stir occasionally until corn is very tender (10-15 minutes). Drain corn (reserve cooking liquid) and transfer to a food processor, pulse until coarsely chopped, then gradually add enough reserved cooking liquid, while pulsing, until mixture is smooth. Season to taste and set aside in a warm place.
02   Meanwhile, heat a large non-stick frying pan over medium-high heat, add bacon and cook, turning occasionally, until golden (3-6 minutes). Keep warm.
03   For buttermilk pancakes, combine flour and a pinch of salt in a bowl and set aside. Lightly whisk buttermilk and yolks in a jug to combine, add to flour mixture and whisk until smooth. In a separate bowl, whisk eggwhites until soft peaks form, then fold into flour mixture. Heat half the oil and half the butter in a separate non-stick frying pan over medium-high heat. Add four ¼-cups of batter and cook until bubbles appear (2-3 minutes), turn and cook for a further 2-3 minutes. Repeat with remaining oil, butter and batter. Top pancakes with creamed corn, bacon rashers and chives, drizzle with a little bacon fat from the pan and serve hot.

Topics:

BREAKFAST, MAIN, BUTTERMILK, BACON, CORN, SHALLOTS, EGGS, SPRING, FAST

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

JAMES MOFFATT

Styling:

GERALDINE MUNOZ

FEATURED IN

Nov 2013

Nov 2013

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