Fresh corn kernels and sweet onion are stirred into the Griddle Cakes batter for this quick, savory cornbread.
Southern Living OCTOBER 2013
Place bacon drippings in skillet, and heat over medium-high heat 2 to 3 minutes or until drippings begin to gently smoke. Add corn kernels and onion to drippings, and sauté 3 to 4 minutes or until lightly charred. Stir together cornmeal and next 7 ingredients in a large bowl. Stir in corn mixture. Pour about 2 Tbsp. batter for each griddle cake onto a hot buttered griddle or into a large nonstick skillet. Cook 2 to 3 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 2 to 3 minutes or until golden brown. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
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