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In My Kitchen: Cornmeal Griddle Cakes

A few months ago I started subscribing to Midwest Living magazine. I love scouring the internet for travel ideas, recipes and such, but I still enjoy kicking it old school with a good magazine from time to time. Makes afternoons keeping an eye on the arrow in our baby pool or walks on the treadmill a lot more interesting. I've been pleasantly surprised at how many ideas I get from Midwest Living--new dishes to try, reviews of various destinations, off-the-beaten path restaurants, etc., all typically within a few hours drive from my house. This probably won't be the last time I credit the magazine with the inspiration for a post.

I read with particularly interest in last month's issue the many uses for sweet corn. It's a staple of Indiana summers--we've received many ears in our CSA box already, not to mention the truckloads of the stuff at our farmer's market. I know I run the risk of having my Hoosier status revoked (and my in-laws may disown me if they read this), but I'm not a huge fan of corn on the cob. I think we parted ways sometime around the four years I was in braces and I never really returned to its buttery embrace. So I loved getting some ideas on other ways to incorporate this great, seasonal produce into our meals.

Cornmeal Griddle Cakes with Sauteed Corn caught my eye because it comes in the form of a pancake, so the arrow will actually consider eating it. Always a plus when I can save myself some effort and just cook one thing for all of us. Plus it called for bacon. (Need I say more?) When I realized I could purchase some freshly ground cornmeal during our tour of the Grist Mill at Spring Mill State Park, I knew I was in a position to elevate this dish to a truly locally-grown delight.

Our family really enjoyed this dish. I served it with leftover tacos from the night before. (I never know what to make as a side dish on taco night. Turns out these tasty little cakes are perfect!) And don't be fooled by the recipe, which says that you'll get about 12 griddle cakes. I don't know how big the cakes should be, but I had a stack several inches high by the time I was done cooking all the batter. Our freezer is now happily stocked with several piles of these guys, and I already can't wait to thaw them out this fall when we're craving a taste of Indiana summer and memories from our day at Spring Mill State Park. ﻿This post is a part of Wanderfood Wednesday at Wanderlust & Lipstick. Labels: backyard adventure, Columbus, food, In My Kitchen, Indiana, Wanderfood Wednesday
