Drenched in honey, these cheesy cornmeal flapjacks make a filling supper when paired with a generous helping of skillet-crisp bacon. Not a fan of spicy foods? Replace the jalapeño with pieces of crumbled cooked bacon for a milder option.
Serves: Makes about 10
- 1 cup self-rising cornmeal
- 1 cup self-rising flour
- 1 cup shredded sharp white Cheddar cheese
- 1 teaspoon sugar
- ¾ teaspoon kosher salt
- 1 cup whole buttermilk
- ¼ cup bacon drippings, melted
- 2 large eggs, lightly beaten
- 2 fresh jalapeño peppers, thinly sliced
- Butter, honey, and bacon, to serve
- Garnish: charred jalapeño halves
- In a large bowl, stir together cornmeal, flour, cheese, sugar, and salt. Stir in buttermilk, bacon drippings, and eggs just until combined.
- Heat a large cast-iron griddle over medium heat; spray with cooking spray. For each pancake, pour ¼ cup batter onto prepared pan, spacing 1 inch apart. Top batter with jalapeño slices. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Turn pancakes; cook until bottoms are golden brown, 2 to 3 minutes more. Serve with butter, honey, and bacon. Garnish with jalapeño, if desired.