Corn, cheddar, and green onion skillet cake

By Chris Nuttall-Smith

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These crispy buttermilk-and-cornmeal skillet cakes pop with juicy corn kernels, and crunch at their edges with bits of pan-caramelized cheddar cheese.

YIELDS

TO

35 Mins

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/4 cup buttermilk powder
1/4 cup granulated sugar
1/4 cup chia seeds or ground flaxseed
4 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups finely grated cheddar cheese
12 ounces maple-flavored breakfast sausages (optional)
2 cups water
10 green onions, sliced
1 cup corn kernels, fresh or frozen
3 tablespoons salted butter
1/4 cup pure maple syrup

Directions

In a resealable bag or container, combine the flour, cornmeal, buttermilk powder, sugar, chia seeds, baking powder, salt, and cheddar, making sure to toss the cheese well in the mixture to coat. Refrigerate or freeze. (It will keep for two months, frozen.)
In a medium, nonstick skillet over medium heat, fry the sausages until they’re well-browned and cooked through. Transfer to a plate and cover to keep warm.
Meanwhile, in a medium bowl (or another batter-worthy vessel), combine the dry mix and water. Stir to incorporate but don’t overmix. Add the green onions and corn, fold them in, and let this batter rest for five minutes to thicken.
Wipe out the skillet and set over medium heat. When a drop of water splashed into the pan dances for a second or two and then evaporates, it’s ready. Add half a tablespoon of the butter to coat the pan, then pour (or plop) in a three-quarter cup of the batter. Shake the pan to spread the batter around a bit; this will get you caramelized edges.
Cook the skillet cake, undisturbed, until bubbles form and burst in the middle, leaving open holes behind, for two to four minutes. Carefully flip the cake, then add a few of the cooked sausages to the edge of the pan to reheat. Cook another few minutes, until the cake is dark at its edges, its underside turns golden, and it’s cooked through. Repeat with the remaining butter, batter, and sausages.
Serve the skillet cakes warm with the sausages and maple syrup. Enjoy!