Corn Griddle Cakes with Sausage and Orange-Honey Butter

Recipe printed from chiknpastry.com

Corn Griddle Cakes with Sausage and Orange-Honey Butter
adapted from Bon Appetit, February 2012; serves 8

time commitment: 1 hour

ingredients
orange-honey butter
6 T unsalted butter
1/2 c honey
1 1/2 T finely grated orange zest
salt and pepper

corn cakes
6 T (3/4 stick) unsalted butter, cooking spray, or olive/grapeseed oil
3/4 c(about 7 ounces) breakfast sausage, casings removed
1 1/2 c fresh (or frozen, thawed) corn kernels
1 c yellow cornmeal
1/2 c whole wheat flour
1 T sugar
1 t kosher salt
1 t freshly cracked black peppercorns
1/2 t baking soda
1/4 t baking powder
Pinch of cayenne pepper
1 1/4 c buttermilk
2 large eggs
6 scallions, chopped

instructions
orange-honey butter
Melt butter in a small saucepan over low heat. Whisk in honey and orange zest. Season to taste with salt and pepper. Cover and keep warm.

corn cakes
Cook sausage in a 10-12" cast-iron skillet or other large heavy nonstick skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a small bowl. Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5–6 minutes. Transfer corn to bowl with sausage and let cool.

Whisk cornmeal and next 7 ingredients in a medium bowl. Whisk buttermilk and eggs in a large bowl; add dry ingredients and whisk until just combined. Fold in sausage, corn, and scallions.

Heat 1 T butter (or oil or spray) in skillet; working in batches and adding butter as needed between batches, add batter to pan by tablespoonfuls. Cook until cakes are crisp and golden brown, 2–3 minutes. Turn cakes over and cook until browned, 1–2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled with orange-honey butter.

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