Corn Cake Breakfast Stacks with Maple Butter Recipe

Name: Corn Cake Breakfast Stacks with Maple Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 1/2 cups buttermilk; 3 tablespoons melted butter; 1 cup fresh sweet corn kernels; 1 cup yellow cornmeal; 1 cup all purpose flour; 2 tablespoons sugar; 1 teaspoon salt; 1 teaspoon baking powder; 1/2 pound softened butter; 1/2 cup dark amber maple syrup; 8 strips thick-cut smoked bacon; 2 Granny Smith apples, cored and sliced; Ground cinnamon to taste; Salt; 1/2 cup dark amber maple syrup, warmed; 1/4 cup melted butter; Mint, confectioners' sugar and blueberries for garnish, if desired

Servings: persons

4 large eggs
1 1/2 cups buttermilk
3 tablespoons melted butter
1 cup fresh sweet corn kernels
1 cup yellow cornmeal
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 pound softened butter
1/2 cup dark amber maple syrup
8 strips thick-cut smoked bacon
2 Granny Smith apples, cored and sliced
Ground cinnamon to taste
Salt
1/2 cup dark amber maple syrup, warmed
1/4 cup melted butter
Mint, confectioners' sugar and blueberries for garnish, if desired

1
For the corncakes, whisk together eggs, buttermilk and melted butter in a medium mixing bowl.
2
Stir in corn kernels.
3
Sift together cornmeal, flour, sugar, salt, and baking powder.
4
Add the dry ingredients to the buttermilk-corn mixture and stir until just combined.
5
Let stand for 20 minutes in a cool place.
6
For the maple butter: blend the softened butter with 1/2 cup maple syrup in a small bowl and set aside.
7
Preheat the oven to 250 degrees F. In a 10-inch nonstick skillet, brown the bacon strips.
8
Drain them on paper towels and transfer to a cookie sheet.
9
Sprinkle the apple slices with cinnamon and salt to taste.
10
Sear them in bacon renderings until golden brown and place them on the sheet pan with the bacon.
11
Wipe out your skillet and return to medium heat.
12
Add just enough butter to coat the bottom of the skillet and ladle 1/4 cup corn batter.
13
Let cook until the edges of the pancake start to brown and bubbles appear on the surface, about 2 minutes.
14
Flip, cook another 2 minutes, then transfer to the cookie sheet with the apples and the bacon.
15
Repeat until you have a dozen corncakes.
16
Place the cookie sheet and your serving plates in the oven until everything is warm, about 4 minutes.
17
On each plate, place 1 corn cake, top that with 2 strips of bacon, another corn cake, 2 slices of apple and another corn cake.
18
Top with maple butter and drizzle the plate with some of the warmed maple syrup.
19
Garnish with a sprig of mint, powdered sugar and a few fresh berries if you desire.

2086

kcal

Calories

172

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 large eggs, 1 1/2 cups buttermilk, 3 tablespoons melted butter, 1 cup fresh sweet corn kernels, and more.

Yes, Corn Cake Breakfast Stacks with Maple Butter falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Cake Breakfast Stacks with Maple Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions