Cornbread, corn muffins, corn pudding—if it’s corn-centric, I’m all in. That’s why I love to serve savory corn pancakes for supper.
I like to think of a corn pancake as a raft, a vehicle for anything wonderful that comes to mind. My new favorite topping for these savory buttermilk corn pancakes is shrimp, diced tomatoes, and crumbled bacon, served with a dollop of lime zest sour cream, all of which can be prepared ahead.
This recipe was adapted from Ceri Marsh’s cookbook, How to Feed a Family. I like her corn cakes because they include buttermilk and frozen corn. (I make a batch for my gluten-free pals by using King Arthur gluten-free all-purpose flour.)
The toppings are where I go to town. Ceri’s recipe is all veggie, but I like shrimp with corn, and bacon, and sometimes I add diced avocado and onion, or cooked Spanish chorizo. You can follow my recipe exactly, or freelance; the point is, don’t be afraid to experiment. In fact, let us know what you chose as a topping for your savory corn pancakes. (A little cayenne in the batter, anyone? Do you prefer lobster over shrimp?)
Chris Prosperi and I made up the sauce on the side; it’s a snap. Mix together sour cream and the zest of a lime.
Recipe from How to Feed a Family: The Sweet Potato Chronicles Cookbook by Ceri Marsh and Laura Keogh. Published by Random House, 2013.