Hot Pepper-Sausage Corn Cakes w/Honey Lemon Butter
These are great for any meal of the day... even just a snack.
¾ cups Jimmy Dean hot breakfast sausage, cooked; reserving grease
1 cup self-rising buttermilk corn meal
1 cup self-rising buttermilk corn meal
½ cup whole wheat flour
2 Tbsp sugar
1 tsp kosher salt
1 tsp fresh ground pepper
½ tsp baking soda
¼ tsp baking powder
¼ tsp cayenne pepper
1 1/3 cups buttermilk (1½ tbsp lemon juice and top off with whole milk)
3 medium eggs, slightly beaten
1 medium onion, diced
2 Chile or jalapeno peppers, finely chopped
1½ cups frozen corn
Cook sausage in cast iron skillet, crumble as it cooks. Remove sausage; set aside to cool. Cook onion, peppers and corn in reserved sausage grease until lightly browned (5-7 minutes). Remove from skillet and cool.
In medium bowl combine flour, cornmeal, sugar, salt, pepper, baking soda, baking powder and cayenne pepper and mix well.
Combine eggs and buttermilk and pour over dry ingredients. Stir just to combine and moisten. Fold in cooled sausage, corn, onions and peppers.
Grease large skillet and pour ¼ cup portions onto skillet or grill. Cook cakes until golden brown on edges (2-3 minutes), flip and cook an additional 1-2 minutes. Serve warm drizzled with honey lemon butter.
Honey Lemon Butter:
½ cup butter
½ cup honey
1½ lemon zest
Melt butter in small pan, whisk in honey and lemon zest; spoon over corncakes. Store leftovers in fridge and re-heat in microwave.
© Crackerberries 2012
