Sweet creamed corn with buttermilk pancakes and bacon


You'll need

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

Method

  • 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 ΒΌ-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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2013

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