Ingredients
- 52 grams bacon (unprepared, chopped, 2 slices)
- 2 3/4 cups corn kernels (fresh corn kernels, 4 ears)
- 1 1/4 cups squash, finely chopped (yellow)
- 1/4 cup green onions, chopped (white parts only)
- 4 large eggs (lightly beaten)
- 1/2 cup cornmeal (plain yellow)
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon Kosher salt
- 1/4 cup plain yogurt (not Greek style)
- 1 tablespoon maple syrup
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon Kosher salt
How to Make
-
Step 1: Get out a large cast iron skillet and heat it on medium on the stove top. Add the chopped bacon and cook it. Stir often until the bacon is crisp, about 8 minutes.
-
Step 2: Drain the bacon, keeping the skillet drippings.
-
Step 3: Turn the heat up to medium high; adding the fresh corn and the Squash to the drippings in the pan. Cook for 2 minutes or until everything is lightly charred and Al dente.
-
Step 4: Put into a large bowl. Let it all cool for about 10 minutes.
-
Step 5: Put the onions, eggs, cornmeal, pepper, 1/4 teaspoon salt, and the cooked bacon into the bowl. Mix everything together. Let it sit for 5 minutes, stirring every so often. Set it aside.
-
Step 6: Next you need to make the yogurt mixture. Get out a small bowl and add the yogurt, maple syrup, turmeric, and 1/8 teaspoon salt. Mix it together and set it aside.
-
Step 7: Place the skillet on medium heat and drop the batter into the pan. Use 1/4 cup fulls. Flatten a bit with your spatula. Let them get brown and firm on each side. Approximately 2 minutes per side.
-
Step 8: Remove from the skillet and serve with the yogurt mixture.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.